Bramble Jelly update

Following the bumper harvest the jelly making has finally finished. Total production from the fruit collected was 21 pounds. The secret ingredient in the last batch was the sloes from last year's sloe gin. After removing from the gin I froze a couple of kilos one of which I used in place of blackberries in the last batch - the Cuvée Spécial. To this I also added a couple of cinamon sticks and some cloves during the cooking of the fruit. The house smelt of Christmas and mulled wine. The resulting jellies are sweet (as you would expect) but the sweetness is quickly followed by a rush of fruit flavour which is absolutely fantastic. Great this morning with Corinne's croissants. From a recipe perspective you could replace any of the jam ingredients with the jelly which will do equally as well.