I don’t normally mind the swing-about of the seasons towards winter: normally everything stays fresh and new and interesting until January (which, incidentally, is so disgustingly miserable and pointless that it should be illegal). But there’s one thing that flicks me into a grump as winter approaches: People Who Have Colds, People Who Think Their Colds Are Serious, and People Who Talk Constantly About Their Colds.
To combat any whiff of hypocrisy, I like to keep colds at bay as much as possible. So this weekend, I combed the hedgerows for some wild sources of vitamin C. And once you’ve scoffed these gorgeous hedgerow cordials and jellies, you’d be a fool to keep grumbling.
Crab apple jelly
1kg crab apples
750g granulated sugar
250ml water
1. Peel and chop the apples, and place in a pan with the water. Bring to the boil, and simmer until the fruit has disintegrated.
2. Push the mixture through a fine sieve into a pan. Add the sugar and stir over a low heat. When the sugar has dissolved, bring the mixture to a rolling boil for ten minutes. Scoop out a teaspoon of jelly and place in the fridge for five minutes. Then, if the surface wrinkles when disturbed, the jelly is ready.
3. Pour the jelly into jars and seal. And be patient for a month before scoffing it.
Elderberry cordial
2 kg elderberries
150g granulated sugar
5 cloves
1. Removing elderberries from their stalks is tricky. I like to use a fork to save time. Place in a pan and cover with water.
2. Bring mixture to the boil and simmer for 20 minutes.
3. Strain the mixture through a fine sieve or muslin bag, add 150g sugar and 5 cloves for every pint of juice. Bring to the boil for 10 minutes, then leave to cool.
4. Pour into glass bottles and seal.
Rosehip syrup
1 kg rosehips
1kg caster sugar
3 litres water
1. Top and tail the rosehips, then chop. Add to a pan with 2 litres water, and bring to the boil.
2. Remove from the heat and leave for half an hour, then strain through a fine sieve or jelly bag.
3. Bring the mixture to a rolling boil for five minutes with 1 litre water and the sugar.
4. Pour the finished mixture into sterilised bottles and seal.
