Hedgerow jelly

Serve this at Christmas instead of cranberry as it is so much more local… and more delicious! Lovely with meat or even spread on toast.


  • 2kg ripe berries – a mixture of rowan or rosehips, bramble, hawthorn, crab apple and elderberry.
  • 2 pints of water
  • 12oz preserving sugar to every pint of juice (see method)


  • Place all the fruits in a pan and cover with the water. Don’t worry¬†too much about stalks as the fruit will be strained.
  • Bring to the boil and cook until softened (this will take about 15 mins)
  • Strain through a fine sieve or muslin/jelly bag.
  • Measure the quantity of juice once completely drained and add 12oz sugar to every pint of juice.¬†
  • Bring to the boil and cook until it reaches a good jelly point (approx. 20mins)
  • Pour into sterilised jars, cover with sterilised lids and keep for up to 3 months.

1 thought on “Hedgerow jelly”

  1. I have had a go at this but as I didn’t have jam sugar around, I used normal sugar and made sure that half of my fruit was crab apple to provide sufficient pectin. I ground the rosehips in a mini blender before cooking because that is what I had done earlier for rosehip and crab apple jelly and that had worked well so I thought I would do the same for this.
    The result was a deep purple fruity jelly. which isn’t too sweet so I add a teaspoon to my morning porridge

Leave a Reply

Your email address will not be published. Required fields are marked *