Wild marjoram jelly 1


Wild marjoram (Origanum vulgare) is a fantastic British native herb and one we use regularly.  This is the first time we’ve made wild marjoram jelly, it’s simple and incredibly tasty so give it a go.  This recipe is largely based on the one in Roger Phillips’ ‘Wild Food.  A complete foragers guide’.  I can heartily recommend both this jelly and the book.  The jelly is great with all sorts of savouries.

wild marjoram

Ingredients

  • 2kg of cooking apples
  • 500 – 600g of granulated sugar
  • 600ml of water
  • 150ml of white wine vinegar
  • Large bunch of wild marjoram

How to make the wild marjoram jelly

  • Cut the apples into pieces and put them into a pan with the water and white wine vinegar. There’s no need to peel and core the apples, use them as they are
  • Put a ¼ of the wild marjoram to one side and add the remaining ¾ to the pan

 

  • Simmer for 3o minutes until the apples are soft and pulpy

Picture1

  • Strain the mixture through a jelly bag, but don’t squeeze the jelly bag
  • Measure how much strained liquid you have and add 450g of granulated sugar to 600ml of liquid
  • Boil hard for another 10 – 15 minutes until the liquid reaches its setting point (drop a small dollop onto a cold saucer; if it crinkles then the mixture is ready)
  • Remove the stalks from the remaining wild marjoram, chop finely and add to the pan, stir in well

Picture2

  • Take the pan off the heat and leave to stand for 5 minutes
  • Give the mixture a final stir to ensure the wild marjoram is evenly distributed
  • Pour into jars

Picture4

We made this and many other delicious preserves on our 1 day foraging course.   You can see loads of photos from the day, as well as from all of our courses, on our Facebook page.


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About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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