Apr 17th, 2016

Author: donich_admin

Spring into Autumn

Last year I picked so many brambles that there was no realistic prospect of eating them all (even made into jelly they don’t really keep their flavour well for more than a few months). So following a tip from the River Cottage book of preserves, I juiced a load of them and then froze it (unsweetened).

The other day I defrosted it and made some jelly – the smell of autumn fruit in the kitchen was just lovely. I’m actually having a lot more luck making jelly since I switched to using jam sugar – it seems to give it that extra push towards a good set without needing to over boil it.

Anyway – it turned out very nice. I gave a jar to J and I will give some to my parents as well. The rest is for me as R claims not to like it.