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Hedgerow jelly with Scotch whisky
This sweet and savoury jelly is made with foraged fruits and berries and goes perfectly with a cheeseboard, cold meats, burgers and BBQ
Ingredients
- 1 kg berries and plums
- 350 g apples
- 100 ml whisky
- water
- sugar
Instructions
- 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.
Notes
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.
Nutrition
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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