For those interested in preserving. I've just made a batch of jelly from fruit gathered from hedgerows. (Blackberries, elderberries, rosehips, sloes and crab apples with a few grapes and cooking apples from the garden.)

I began with a huge pan full and cooked it all down for about an hour. When this was cool, I used my improvised jelly straining system to let it drip overnight with no interference, squeezing or prodding. This morning I added the sugar (One pound per pint of juice) and boiled it until the temperature reached 105C. What a lot of effort for four small jars! It had better be good. The last picture is my grape jelly and pickled onions from last week with labels by the Jam Labelizer.