Firethorn Jelly

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Picking the wild cotoneaster berries this afternoon, reminded me of an old favourite. Firethorn or Pyracantha or cotoneaster is a member of the apple family and the berries make an exceptionally good jelly. It goes very well with strong tasting venison such as warthog (probably with bush pig as well), also with duck, goose and ostrich. Warmed up and added to olive oil and salt, it makes a very good salad dressing. Strong cheese on bread is also good. As it goes so well with savouries, the taste is very slightly sour with sweet at the back end. The berries can be poisonous early in the autumn season, just watch the birds, as soon as they start eating you are good to pick, but be quick about it, I've seen birds strip a tree of berries in an afternoon. On their own, the berries taste quite astringent, but the jelly is delish. Recipe I got years ago out of a very old Southern USA cookbook: Ingredients: 1 lbs of firethorn berries; Juice of 1 lemon; 1 apple finely diced or 1 packet pectin; 3/4 cup sugar per cup of juice Boil the berries (with the apple if you do not have package pectin), in 3/4 cup of water until pulpy, takes about 10 minutes. Strain through cheesecloth. For every cup of juice you have, add the pectin if using, lemon juice and sugar. Bring to a rolling boil, keep brushing down the sides of your jellypan. Keep boiling about 2 to 4 minutes until the jelly drops from a spoon. Pour into hot, sterilised jars and seal. Will keep for at least a year if you are not greedy. My adjustment for a refined sugar free version, use just under 1/2 cup of crystalline fructose and add at least another 1/2 apple. Image of Firethorn berries from Horticulture.uk