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This Guelder rose (Viburnum opulus) jelly recipe is quite simply divine. The plant is deciduous, and usually found in hedgerows, scrub and woodlands. It favours damp places and can be found along streams, but it also has the ability to thrive in quite dry spaces too.
Tasting the raw berries (which are mildly toxic if consumed in too great a quantity) will most likely result in much spitting, and verbal exclamations, as it is very bitter… but the bitterness goes when it is prepared into a jelly.
I joke that Guelder rose jelly makes the kitchen stink of old socks during preparation, but that rather off putting image is completely negated once you slather it all over some lovely hot buttered toast, or use it with game and other cooked meats.
So give this Guelder rose jelly recipe a try… I really don’t think you will be disappointed!
[kofi]
Ingredients
- 800g Guelder rose fruits (make sure you pick them soft)
- 2 peeled oranges (chopped)
- 12 crab apples (chopped)
- 500ml of cold water
- Sugar
Instructions
- Put the Guelder rose fruits, oranges, crab apples and water into a heavy bottomed pan and bring to a simmer. Simmer for 15 minutes, using a potato masher to occasionally mash the mixture.
- Strain over night or for 12 hours by pouring the mixture through a muslin cloth or jelly bag. Do not squeeze the pulp as this will result in a cloudy jelly.
- Next measure out the liquid, and for every 500ml, add 500g of sugar. You can use white or brown sugar. For this recipe I used brown granulated sugar.
- Heat the sugar mixture stirring continuously until the sugar has melted, and allow it to come to a gentle simmer.
- Simmer for between 15-20 minutes, or until the liquid has reached setting point. Setting point is when you can put a little bit of the juice on a plate. Now push your finger through the juice. If the juice doesn’t automatically fall back into itself, and stays at the point you pushed it to, then it’s ready. IMPORTANT: Make sure you don’t over simmer the juice as you might end up with toffee!
- Wash your jars and lids with hot soapy water, then sterlise them by placing wet into a 120C oven until they are dry.
- Take out of the over, allow to cool for about 5 minutes, then pour the hot Guelder rose liquid into the jars, allow to cool down then screw on the lids.