Bramble Jelly Recipe

Brambles ripen much earlier here than the UK (not suprising I suppose). They have just come ripe now and should last sometime. Doug went on a picking mission yesterday.

Rinse the brambles and put them in a pan with a drip of water (just to stop them burning on the bottom before the juice starts coming out).
Heat at a low temp with the lid on until the brambles are mushy and falling apart (maybe 20-30 mins)
Mush the gloop through a sieve (If you want really clear jelly you should use a jelly bag/cheese cloth and wait while the mixture drips through - don't squeeze it. But it is much quicker to do through a sieve and I think you get more of the brambly flavour out too)
Weigh the resulting liquid and add the same weight in sugar back in a pan.
Bring to the boil and boil until setting point is reached (consult internet for various ways to do this - I assess how it looks falling off a spoon)
Put in to clean jars and add a wax top.

Bramble on left