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Excellent all round :) Good communication, fast dispatch, great plants, well wrapped, reasonable p&p price :D
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Excellent all round :) Good communication, fast dispatch, great plants, well wrapped, reasonable p&p price :D
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sq jostaberry 004

    Jostaberry Jelly Recipe

    Serena's recipe for Jostaberry Jelly

    Ingredients

    • 1kg (21b) Jostaberries
    • Jam sugar (450g [1lb] to every 600 ml [1 pint] of juice)
    • 600ml (1 pt) water

    Method

    • Remove the worst of the twiggy bits from the Jostaberries and rinC/se the fruit.
    • Put the fruit into a preserving pan or large boiling pot with the water. Bring it slowly to a simmer, and continue simmering for around 45 minutes, until the fruit is cooked and mushy.
    • Remove from the heat, cool slightly, and put through a jelly bag. Do not squeeze the bag as this makes the jelly cloudy. (I usually leave it overnight as I'm too impatient otherwise!)
    • Put washed jars (you will probably need around twelve) in an oven at a low heat (140°/280°F/Gas mark 1) to sterilise them.
    • Measure the quantity of juice you have, put it in a clean preserving pan and bring it to the boil.
    • Then add the sugar: you will need 450g sugar to every 600ml of juice.
    • Once the sugar has completely dissolved, turn up the heat and bring the juice to a rapid boil. Remove any scum that has arisen.
    • Maintain the rapid boil for approximately 8 minutes, then test to see if it sets. I used to do this by dropping a teaspoon of jelly onto a cold plate, leaving it for a minute and then pushing it with my finger nail to see if it wrinkled, but I've more recently invested in a jam thermometer, which makes things a lot easier.
    • If the jelly doesn't set, just boil it for a little longer and test again. Stir in any further scum that has appeared, and you're ready to jar.
    • Leave the jelly to cool very slightly (usually, while you're getting the jars out of the oven and finding the ladle is enough time).
    • Decant the jelly into your hot jars, using oven gloves, and put wax circles on the top, followed by the lids.

    Eat and enjoy!


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    Jostaberry Bush

    sq jostaberry 004

    A hybrid cross of a Gooseberry and a Blackcurrant. Purple black fruits can be cooked or eaten raw when fully ripe. Excellent pest and disease resistance. Self Fertile.
    Available Now
    Supplied as a containerised plant approximately 2 feet (60 cm) tall including pot.

    More information about Jostaberry Bush

    From £8.95 to £9.95
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    sq jostaberry 004

    Jostaberry Bush