Hedgerow Jelly - Making Jam From 12 Different Locally-Foraged Fruits

A couple of months ago, someone (thank you JL!) commented to suggest making jam from locally foraged fruit - well, here it is, and you can't buy anything like this in the shops.
This delicious jelly (technically a seedless jam) is made from the following fruits, all of which I gathered within walking distance of my own home:
Blackberries (Rubus fruticosa)
Crab apples (Malus sylvestris - true wild apples)
Feral apples (that is, apples that have grown from a core that someone threw in a hedge)
Ornamental pear (at least I think so - they are tiny pear shaped fruits and they have stone cells in the flesh)
Sloes (Prunus spinosa)
Bullaces and Damsons (Both apparently Prunus domestica ssp. insititia, but quite different fruits)
Myrobalan or cherry-plum (Prunus cerasifera)
Hawthorn (Crataegus monogyna)
Rosehips from Sweetbriar (Rosa rubiginosa) and Burnet Rose (Rosa pimpinellifolia)
Elderberries (Sambucus nigra)
So that's 12 different fruits (13 if you count the red and yellow cherry-plums as different things. 11 if you don't count Damsons and Bullaces as different).
This stuff is delicious!

For anyone looking for a recipe, it's this simple:
1. Gather any quantity of fruit
2. Cook and strain to remove the seeds
3. Add 100g of sugar for every 100ml of juice/pulp
4. Boil in an open pan until the mixture reaches a temperature of 105 Celsius
(if you don't have a thermometer, watch until the bubbles turn to small clusters, and test by dropping some of the mix onto a cold spoon)
5. Decant into sterilised jars and seal.
6. Allow to cool and set overnight.

Видео Hedgerow Jelly - Making Jam From 12 Different Locally-Foraged Fruits канала Atomic Shrimp