I grew up with parents who were very self sufficient when it came to putting fresh garden produce on the table. We ate very well over the summer months and what could not be eaten was either stored over winter in our garage or frozen straight from picking. The garden was large and had a multitude of fruit trees and shrubs, from which my Mum would produce the most wonderful array of jams and jelly’s. This has spoilt me as you cannot beat homemade preserves. My Mum always made us jelly as we were fussy about bits in the jam! This is why I love this time of year as the apples are ready. I have become a keen jelly maker, my kids are happy to try any concoction of flavours if there are no “bits” in it!
I like a bit of free food and on a recent bramble picking walk with my Mum, on the dunes beside the beach at Lossiemouth, we came across an apple tree. Apples and brambles in one walk, what a result! Apples and brambles are a great combination, the brambles are tart and the jelly is lovely with a some venison, but equally good with a scone and a big blob of clotted cream! I like apple jelly on its own and that is the recipe I’ve given here. This year as well as the apple jelly, I’ve also made french crab apple jelly and also an apple and raspberry mix. The raspberries I’ve bought frozen from the supermarket.
Until last year Michelle only ever bought strawberry jam. I gave her a pot of mixed soft fruits and apple earning myself the title of Jelly Lady, as her girls come to me direct for supplies when the pot is empty. My husband claims he doesn’t have a sweet tooth (we beg to differ), but he loves my jelly and challenged Michelle to come up with a scone to match it! Challenge met!