Ingredients
600g Crab apples
35g Chillies
1l Water
1 Lemon, juiced
500g Caster sugar

Method
Put the chopped apples, chilies, lemon juice and water in a heavy-bottomed pan. Bring to the boil and simmer for about 30 minutes, until the apples become pulpy.

Strain through a jelly bag or muslin square overnight. Don’t be tempted to squeeze the pulp – this would make your jelly cloudy.

Measure the juice into a pan. For every 500ml of juice add 300g of caster sugar. Bring slowly to the boil, stirring to dissolve the sugar. Keep a rolling boil going for 10-15 minutes until setting point has been reached.

Cool slightly, skim away any scum that forms on top of your jelly, pour into sterilised jars and seal tightly with screw-top lids.

An easy, delicious home-made digestif made with foraged hedgerow fruit. This traditional British treat brings warmth to a winter evening and makes a lovely gift. Recipe yields one 70 cl bottle, or just under 600ml of sloe gin once decanted.

Ingredients
225 g sloes
120 g sugar
410 ml gin – (or enough to fill the bottle)

Instructions
Pick over the sloes and put them in a clean 70 cl bottle.
Add the sugar.

Top up with the gin.

Screw the lid down tight and give it a good shake.

Keep the bottle in a cool, dark place that is easily accessible and shake every day for the first week or so, until all the sugar is dissolved.
Store in a cool dark place for at least 3 months (ideally at least months to a year) to infuse.

Strain into a jug through a sieve lined with a muslin cloth or jelly bag. Transfer the gin to a clean bottle. The gin may be enjoyed straight away but is best left for another 6 months.