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hedgerow jelly with scotch whisky with cheese

Hedgerow jelly with Scotch whisky

Karon Grieve
This sweet and savoury jelly is made with foraged fruits and berries and goes perfectly with a cheeseboard, cold meats, burgers and BBQ
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course preserves
Cuisine Scottish
Servings 4 250ml jars
Calories 223 kcal


  • 1 kg berries and plums
  • 350 g apples
  • 100 ml whisky
  • water
  • sugar


  • Rinse fruit and chop roughly.
  • Put fruit into large bowl and pour in the whisky, mix well, cover and set aside over night.
  • Drain fruit and reserve the remaining whisky.
  • Put fruit in preserving pan and cover with water.
  • Bring to boil, then cover and simmer approximately 30 minutes or until tender.
  • Strain through jelly bag over night into another bowl.
  • Measure juice and for every 600ml/1 pint add 350g/12oz sugar.
  • Heat gently to dissolve sugar and boil approximately 10 minutes until reaching setting point.
  • Stir in reserved whisky.
  • Pour into sterilised jars and pop on the lids.


Calories don't count the sugar content of this jelly as the sugar can only be calculated by the amount of juice you get from the strained fruit which can vary every time.


Calories: 223kcalCarbohydrates: 41gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 486mgFiber: 6gSugar: 34gVitamin A: 910IUVitamin C: 28mgCalcium: 20mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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