Whitebeam Berry Jelly

Ingredients:

900g Whitebeam berries
900g crab apples
1.8l water
sugar

Method:

Pick the Whitebeam berries, remove any stalks then dry and freeze over night to help destroy the parasorbic acid in the fruit (or pick the fruit after the first frosts of when they have bletted [started to rot]). The following day thaw the fruit. Wash the whole crab apples, removing any bruised parts and place the fruit in a large heavy-bottomed saucepan, adding just enough water to cover them. Bring to the boil then reduce to a simmer and cook for some 25 minutes, until tender. Strain the jelly through a bag or muslin cloth (this will take up to 5 hours) but do not squeeze, otherwise the jelly will become cloudy.

Measure the volume of liquid you have and add 450g of sugar per 600ml of liquid. Add the sugar in an ovenproof bowl and place in the centre of an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 10 minutes.

Return the juice back to a clean heavy-bottomed pan and add the sugar, stirring until fully dissolved. Bring to the boil and cook rapidly for about 15 minutes, until the setting point is reached. Test for setting by placing a teaspoon of the mixture on a place cooled in the fridge. Allow to cool for a minute and then if a skin forms when you push the mixture with your fingernail it's ready to pot. If you don't get a skin continue boiling for a further ten minutes and test again.

Skim the surface when ready, allow to cool for about 7–8 minutes before potting. Stir to distribute the peel evenly and spoon into warmed, sterilized jars using a ladle.