Stone bramble jelly
I can usually only get a very small amount of them, but I often mix them with redcurrants to get a very nice, beautifully red jelly.
Pick stone bramble berries. It takes a considerable amount of berries to get a good amount of juice, but I can't tell you exactly what amount of berries will yield what amount of juice.
Flush the berries with cold water and put in a cooking pot. Bring to the boil on low and cook gently until the berries burst and release their juice. Pour the berries and juice into a cheesecloth strainer and strain away the juice. The cheesecloth may be squeezed to extract more juice.
Measure the juice and put it in a cooking pot and bring to the boil. Remove from the heat and add 1 kg of sugar for every litre of juice (if it’s less than a litre, then add 100 grams of sugar for each 100 ml of juice). Stir to dissolve the sugar. The juice must not boil after the sugar has been added.
Pour into sterilised jars while still hot and close the jars immediately.
Preservative may be added.