Rosehip and Pear Jelly
This amazing jelly is adapted from a Rowan and Crab Apple on in our latest book; Foraging Fary tales: Hedgerow Festival. It goes oh-so well with Christmas Turkey, but if you decide to go off piste this year will pair fantastically with ham, pork, goose and game. It's versatile too. Can't find pears, use apples. Not got any Rosehips, try Sloes or Damsons. Go to town and really make it your own.
Equipment
- Jam Pan or similar
- Muslin
- Sharp Knife
- Chopping Board
- Scales
- Thermometer (optional)
- Cold Saucer
- Large Bowl
- Measuring Jug
- Sterilised Jam Jars
Ingredients
- 500 g Rosehips
- 500 g Pears Chopped but not peeled
- Granulated Sugar the amount depends on the amount of juice you get
- Water Enough to half cover the fruit
Instructions
- Chuck your rosehips and chopped pears into the pan. Don't peel or core your pears as this is where the all important pectin lies.
- Half cover the fruit in water and bring to the boil until the pear starts to soften.
- Strain the contents through the muslin into the large bowl. DO NOT SQUEEZE.
- Tie the muslin up and let it hang over the bowl drip drip dripping for about four hours.
- Put your saucer in the freezer.
- Measure the amount of juice you have collected in the measuring jug. For every Litre of liquid you have you will need 700g of sugar.
- Out your liquid and sugar back into the Jam Pan on a low heat and stir until the sugar has dissolved.
- Whack up the heat and bring to a rolling boil for about ten minutes or until it reaches 106C.
- Take your saucer from the freezer and drop a spoonful of your liquid onto it. Allow it to cool for a moment, before pushing it with your finger. It should wrinkle up if it's ready. If not boil for a few minutes longer.
- Pour liquid while hot into the steriliesed jam jars and quickly place the lid on. This should create a vacuum seal. Leave to cool
- Store in a cool dry place ready for Christmas. Once opened keep refrigerated and eat within 3 days.