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1
You will also need a jelly bag or a large muslin cloth and a colander.
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2
Wash the brambles and put them in a heavy stock pot or jam pan with a little water - the residue from the washing will be enough. Bring them to the boil and simmer for about 20-25 minutes, until completely soft.
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3
If you have a jelly bag, use it according to the instructions. Otherwise place a colander over a tall pot (you can use the same pot you cooked the brambles in, rinsed, while the brambles have been decanted to a bowl).
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4
Pour the brambles into the bag or muslin cloth and leave to drip overnight.
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5
The next day squeeze the bag with fruit pulp to maximise the yield and decant the juice to a measuring jug. For every 1l (4 cups) of the juice use 750g (3 1/2 cups) jam sugar.
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6
Pour the juice and the sugar into the pot again and bring to a gentle simmer. Let it cook for about 30-40 minutes until the temperature reaches 105C/200F - or a blob dropped onto an ice cold plate sets to jam/jelly consistency.
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7
While the jelly cooks, wash two jam sized jars, kilner or lidded, in hot water. Place them in an oven heated up to 120C240F and immediately switched off.
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8
When the jelly is ready leave it to slightly cool down, about 10 minutes, and then carefully fill the jars. Close them tightly and leave for at least a few days to mature before eating.
