Forager’s jelly

Makes 1.2 Litres Sauces and accompaniments

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Method

Put the berries, damsons and lemon juice, pips and flesh in a preserving pan with just enough water to cover the fruit. Put the lid half on the top and bring to a gentle simmer. Cook for about 1 hour until the fruit is soft. Check to make sure it doesn’t over-boil.

Using a potato masher, press the fruits gently to release the juice. Pour the mixture into a jelly bag or a fine nylon sieve lined with muslin set over a non-metallic bowl, and leave it to drip overnight, without forcing the juice through.

Measure the juice into a jam pan – for every 600ml you will need to add 450g preserving sugar. Over a low heat, stir the mixture until the sugar dissolves. Increase the heat and bring the juice to a rolling boil for about 12 minutes, without stirring, until the jelly reaches 105°C/220°F. If you have no thermometer, spoon a little onto a chilled plate and push the mixture with your finger. If it wrinkles a little, it is ready. It should set to a light, loose jelly.

Take the pan off the heat and let it settle for 5 minutes. Ladle the jelly into warm sterilised jars. Cover with waxed paper and put on cellophane tops or screw tops.