Rosehip Jelly

Rosehips are a wonderfully colourful and cheery sight in the local hedgerows, but they also make excellent jams, jellies and cordials, reputedly high in Vitamin C. Take advantage of this year’s bumper crop and make some tasty jelly to cheer up your frosty mornings.

All rosehips are edible, but make sure you only pick berries from plants you can identify as roses.

Ingredients

500g Rosehips

500ml water (approx)

3 apples (for pectin)

Juice of a lemon

1.5 cups of sugar

Method

  1. Rinse fruit and top and tail, removing any bad berries.
  2. Boil rosehips in enough water to just cover the fruit. Add apples and boil all until soft and mushy.
  3. Pour mixture into a muslin bag and strain overnight.
  4. Return juice to a wide bottomed pan, add lemon juice and bring to the boil.
  5. Add sugar and boil until setting point is reached (jelly ‘wrinkles’ when placed on a cold saucer).
  6. Bottle into sterilized jars and keep in the fridge once opened.

A great homemade Christmas gift!

October’s Top Tips

 

Onion Bulbs.jpg

1. Plant spring cabbage, broad beans, garlic & onions.  And why not try sowing some winter greens if you have a sheltered spot or poly to use. Check out last year’s winter greens trial.

2. Plant bulbs & spring bedding (wallflowers, forget-me-nots)

3. Divide rhubarb crowns (see community noticeboard for some crowns going spare)

4. Clear beds & mulch with compost; put old vegetation into emptied compost bins

5. Trim hedges; cut down tired vegetation; protect ponds from falling leaves with netting

Autumn Wild Knowledge Walk led by Vera Zakharov

Toadstool

Sunday 21st October, 12pm to 2pm, Stanmer Park, meet outside of Stanmer House at 12 noon.

Come and discover the diverse and beautiful ecosystems thriving on our city’s doorstep at Stanmer Park. We will focus on edible mushrooms and plants, but will consider more broadly how species work together in a woodland setting, and explore foraging as a mindful practice and entry into caring for our natural environment.

Please note that due to the size and sensitivity of the woodland we will abstain from picking mushrooms, focusing instead on identification and broader knowledge development. Foraging is weather-dependent; please dress suitably for all eventualities. Children and dogs welcomed.

Free to BHOGG members; £10 for non-members or join for £10 on the day.

Jenni’s Autumn Chutney

A quick and easy recipe for using up any last autumn gluts from the garden.  Ready to eat in 3 months – the perfect homemade gift.

Spicey Chutney

Ingredients:

  • 3lb Marrow/ overgrown courgettes (skin & de-seed if tough)
  • 1lb Onions
  • 1lb Tomatoes (use green ones if that’s all you have left)
  • 1lb Crunchy veg (such as cabbage, runner beans, chard stems)
  • 6 good sized Garlic cloves
  • 1oz Root Ginger
  • 1oz Mustard seed
  • 1.5 pints Vinegar (use any: white, cider, spiced – I used cider vinegar)
  • Spices to taste (paprika, ginger, cayenne)
  • 2tsp Salt
  • 2oz Sugar

Method:

  1. Chop all veg into small pieces (think Branston pickle sized chunks) and place in a large flat-bottomed pan
  2. Add vinegar, sugar, salt & spices and bring to the boil.
  3. Simmer for 2 hours, stirring occasionally (don’t let it stick!)
  4. Pour into hot, sterile jars & seal

Prepping the veg