Recipes › Blackberry › Hedgerow Jelly
Hedgerow Jelly
A magnificent British preserve made from an autumn hedgerow harvest of blackberries, sloes, crab apples, and rosehips, set to a glowing ruby jelly with a complex, layered flavour. Wonderful with cheese, cold meats, or spread on warm toast on a winter morning.
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Ingredients
- 500 g fresh blackberries
- 500 crab apples, roughly chopped (unpeeled, cores included)
- 200 g rosehips
- 1000 ml water
- 2 tbsp lemon juice
- 700 granulated sugar
Contains: milk, crustaceans.
Method
- Place all the fruit and water in a large saucepan. Bring to the boil, then reduce the heat and simmer for 30–40 minutes until everything is very soft.
- Pour the mixture into a jelly bag or muslin-lined colander set over a large bowl. Allow to drip through overnight — do not squeeze the bag or the jelly will become cloudy.
- Measure the strained juice. For every 600 ml of juice, use 450 g of sugar.
- Pour the juice and sugar into a clean saucepan. Stir over a low heat until the sugar dissolves, then add the lemon juice.
- Bring to a rolling boil and cook for 15–20 minutes, skimming off any foam. Test for a set on a cold plate.
- Ladle the jelly into hot sterilised jars and seal immediately.
Tips
- Do not rush the straining process by squeezing the bag — patience gives a beautifully clear, jewel-bright jelly.
- Crab apples provide the pectin that helps the jelly set — do not omit them.
Ring the changes
- Add 2 tablespoons of sloe gin to the jelly just before potting for a boozy, festive variation.
Keeping it
Sealed jars keep in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 8 weeks.
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Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.