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!