Having picked my brambles and obtained a full carrier bag of windfall cooking apples, we set about making some jelly. Won't go into details about how to do it as there are plenty of tutorials on-line.
However, what I usually make afterwards is jampurelly© - jam made from the purée leftover from making jelly! It has got to have a name of some sort hasn't it and this is the one I came up with. I'm sure you could find a different name - all sorts of things spring to mind!
Once you have made your jelly, put it into jars and cleaned your pan, you are ready to start. What, you normally throw yours away?
Here it is ready to begin.
You need to remember that you are not making jam that starts off as a semi-liquid substance. This starts off quite thick and gets thicker very quickly and has a tendency to SPIT AT YOU!
I protected myself using a large frying splatter guard. If you don't have one of those, you need to find something that allows steam to escape but not the contents. The picture below is from another batch hence the difference in colour!
It could be a very large metal/glass lid or old tea towel that partially covers the main part of the pan closest to you. Find what works for you. DO NOT ATTEMPT THIS WITHOUT PROTECTION!
Rather than bringing the contents to a boil, bring them to a simmer and allow it to simmer in a burping kind of fashion, for 20 - 25 minutes until it has thickened by reducing. There are no tests for this unlike jam. It is very reminiscent of making chutney. You need it to reduce it but not let it stick!
This stage is a little bit of trial and error but the timing was about right for me for this amount. I then carefully placed it into hot jars and sealed immediately. Once cooled, I could turn it on its side without any signs of movement.
This seems to last as long as jam. However, due to the grated apple which has not dissolved as much as I had hoped, we will use it sooner rather than later. You can leave out the apple if you wish.
Herewith some finished photographs. The top one has bramble and apple jelly on the left and apple and rose hip on the right.
The rose hips (which had been chopped up and tied in a double thickness of muslin) were squeezed into a jug and the apple purée treated as above. To this mixture I added the zest of one orange plus its juice and 2 tablespoons of lemon juice.