Medlar Jelly


Medlars By Jules Grandgagnage (Own work) [CC BY-SA 4.0 (, via Wikimedia Commons

This spicy jelly is best made after frost has allowed the apples to blett. It is well worth the effort and would go well with cold meat, cheese or on toast. It is the perfect taste for Christmas.

Medlars are brown, hard fruits which are native to England and can sometimes be found growing wild in hedgerows. I picked mine from the apple orchard at Othona in Essex and left them in my cellar for a few weeks to blett. This is a process where they become soft and brown. The frost seems to have the same effect and we have experienced that even in Kent this year. Once bletted the fruit looks rotten but don’t despair this is when it is at its best.

You will need

41bs medlars

3 pints of water

1 large lemon

sugar (as per instructions below)


Wash and chop the medlars and put into a large saucepan with enough water to cover them. Simmer slowly until you are left with a brown pulp. Strain the pulp through a scalded jelly bag or pair of tights. I found the juice did not run easily so gave it lots of squeezing. Measure the juice and weigh out 12oz sugar for every pint.

Put the sugar in a bowl and place this in a cool over until warm and dry. Add the lemon juice to the pan of juice and bring to the boil. Stir in the warm sugar and stir without boiling until it has all dissolved. Increase the heat and boil the liquid rapidly until the setting point has been reached. (about 25 minutes) Skim off the scum and pour into warm sterilised jars.




Rosehip Syrup

rosehip-syrupHere in England the clocks have gone back, the nights are drawing in and Autumn is upon us. It is time to gather in the remaining fruit from the hedgerows and prepare for the season of colds and sore throats and what better health tonic do you need than Rosehip syrup. One rosehip contains 30 times the vitamin c of an orange, so I am fond of quoting on guided walks. Just think what a whole spoonful of this stuff can do.

You needrosehips

1kg rosehips

2 litres of water (plus another litre for a second boil)

450g granulated white sugar.

Prep the rosehips by removing the stalk, cutting them into two and removing most of the seeds and small hairs. Do this with a knife and try not to touch the hairs too much, there is a reason that small children of yesteryear used the hairs as itching powder.

Chop the rosehips up a bit smaller and then throw them in a pan with the 2litres of boiling water.

Bring the water back to the boil and then take of the heat and let it steep for 15 minutes

Pour the juice into a jelly bag or some old tights and let the juice drip through.

Put the mush back into the pan with another litre of water and go through the process again to extract more goodness.

Pour the juice into a pan and reduce until you have about 1 litre left.

Once the juice has reduced, add the sugar and stir until it dissolves.

Bottle in sterilised warm jars.

It can also be frozen for later in the winter.



Plum and Mulled Wine Jam

tasty plum jam with cherry beer brewing in the background

tasty plum jam with cherry beer brewing in the background

It’s harvest time and the hedgerows are bursting with so much fruit that I can’t keep up. Kent is blessed with many old orchards, some now abandoned or turned into community orchards where the fruit is available for anyone to pick. I scurried away from Iwade yesterday with a bag of Victoria plums with which to make this great recipe.

You Need

  • 1/8 kg or 41b of plums halved and stoned
  • 375 ml or 13flo oz of red wine
  • mulled wine spices – I used cinnamon, cloves and cardomen
  • orange zest
  • 1.8kg or 4 1b granulated sugar (but play with this it always seems too much to me)

Follow these instructions

Put the plums and wine in a large pan

tie the spices and orange zest into some muslin (or a old pair of tights)

Bring to the boil and simmer for about 15minutes until the plum skins are soft

remove the spice and add the sugar

boil rapidly for 10 minutes ( I gave mine a stir to stop it sticking to the pan)

test for a set (stick a dollop on a cold saucer and see if it wrinkles)

remove any scum from the top

pour the jam into warm sterilised jars and then seal

It can be stored for a year but once open put in the refrigerator and eat within 3-4 weeks



Nettle Beer

nettle beer

Beer made from stinging nettles might not sound the most palatable beverage but, try it, and you will be harvesting this handy plant every spring.


You need

  • 100 nettles (young or nettle tips are best)
  • 12 litres of water
  • 1.5 kg sugar
  • 50g cream of tartar
  • 15 g yeast

Boil the nettles with 12 litres of water for 15 minutes (in batches if you don’t have a big enough pot). Strain and add the sugar and cream of tartar. Heat and stir until the sugar is dissolved. Wait until tepid and then add the yeast. Stir well, cover and leave for a few days, otherwise it can have too much fizz. Bottle and cork.

Like all home brewing nettle beer is a bit hit and miss. I have made some excellent supplies with a heady alcohol content and have also made some dud batches which were stinky enough to clear a cinema when opened surreptitiously during a Harry Potter film (the closest thing to a potion I had). Just be careful when you uncork, they can go off with quite a bang!


Rosehip Jelly – Recipe

A perfect recipe to keep coughs and colds at bay as rosehips contain 30 times more vitamin C than an orange. If it wasn’t pouring of rain outside I would be out there picking them this instant. Incidentally, the roots of wild roses are also a cure for the bite of a mad dog!! should you happen to come across one.

photo kanshiketsu

photo kanshiketsu

Rosehip Jelly

500 g (1lb 2 oz) ripe rosehips (stems removed)

2 tbsp lemon juice

1 kg (2lb 4oz) crab or cooking apples

caster sugar

  • wash and drain and chop the rosehips (be careful of the tiny spines inside which can get under the skin and be a pain)
  • put the rosehips into a saucepan with the lemon juice and chopped apples (include the cores, pips and skin)
  • bring to the boil and simmer for 30 minutes
  • mash everything up
  • pour into a jelly bag or muslin lined sieve (or if you don’t have anything so fancy then try some nylon tights. You need a fine mesh to filter the spines)
  • leave overnight to drip
  • return the liquid to a pan and add 450 g (1lb) sugar for ever 1 pint of liquid
  • stir over a low heat until the liquid dissolves
  • increase the heat and boil rapidly for 5 – 10 minutes
  • test for a set (stick a bit on a cold plate and see if it wrinkles)
  • if it doesn’t set continue boiling and try again.
  • remove the mixture from the heat, skim off any scum and pour into warm sterilised jars.
  • it will keep for up to a year.

A recipe for cherry season

imagesDown in the cherry orchard there is such a bonanza of fruit that I hardly know where to begin. After all, even I can only gorge myself on so many cherries and just what is going on with the price of brandy? Unless someone quickly tells me how to create a still in the garden shed then Donaldson’s cherry brandy factory will be creating only limited supplies this year. So what is a girl to do with too many cherries and a desire to make alcohol? Thankfully I have found the following recipe for cherry ale.

Cherry Ale

3 pounds of  cherries (stoned)

pints of boiling water

2 pounds of granulated sugar

1/4 oz of bakers yeast

put the stoned fruit into a bowl and crush thoroughly with a wooden spoon.

crush a couple of stones and add them too.

pour boiling water over the fruit, cover with a cloth and leave for four days, stirring daily.

strain the liquid through a cloth, add the sugar and gently heat.

If your saucepan isn’t big enough then dissolve the sugar into a bit of liquid and tip this into the remainder.

leave to cool then pour into a fermentation jar (demi-john) till the 3/4 mark.

Sprinkle the yeast in, fit an airlock and leave until fermentation ceases.

siphon into strong bottles, cork.

The beer can be kept for three years.

Elderflower Champagne

Elder_flowersA recipe for this solstice week

8 elderflower heads in full bloom

4.5 litres (1 gallon) cold water

1 lemon

650 g (1.5 pounds) sugar

2 tablespoons of white vinegar

Dissolve the sugar in a little warm water and allow to cool. Squeeze the juice from the lemon, cut the rind and put the pieces with the elderflowers in a large basin, add the wine vinegar and pour on the rest of the cold water. Leave to steep for 4 days, strain and bottle in screw-topped bottles. It should be ready to taste after 10 days.

I have never managed to make it alcoholic but maybe because I can’t wait until a really sunny day to pick them. Supposedly the sunnier the day the more yeast is in the flowers. However, it is very tasty and refreshing, super fizzy and seems to keep for ages.