Hardwick Mulberry Jelly
A delicious fruit jelly to complement any game dish. Mulberry jelly is just one of the many tasty seasonal treats our Head Chef, Ricky, likes to cook using the berries from the Hardwick garden.
- 900g/32oz mulberries (or cranberries, blackberries or red currants)
- 900g/32oz jam sugar
- 1/2 red chilli, cut in half
- Small shallot, finely chopped
- 2 bay leaves
- 2 tsp black peppercorns
- 170ml water
- Wash the mulberries and put them in a heavy-based saucepan with the shallot, chilli, bay leaves, black peppercorns and 170ml water, then stew them gently with a lid on for about 25 minutes.
- Remove the chilli, bay leaves and black peppercorn.
- Give the mulberries a good mash to reduce them to pulp and squeeze as much juice out of them as possible.
- Add the jam sugar to the pan and allow the sugar to dissolve completely.This takes about 15 minutes.
- Now turn the heat right up and boil rapidly for 8 minutes, stirring occasionally to prevent the jelly from sticking to the pan.
- Meanwhile, warm a large bowl in the oven to get it nice and hot then place the sieve, lined with gauze, over the bowl and pour the mulberry mixture into the lined sieve.
- Using a wooden spoon, get all the liquid through as quickly as possible, squeezing the remaining pulp as much as you can - the jelly sets if you take too long (if it does begin to set, just reheat it gently).
- Pour the mulberry jelly into sterilised jars and cover with a waxed disc, cool and tie down.