Haw and Hedgerow Jelly

Ingredients

Approximately equal weight: haws, sloes, blackberries, and rose-hips.
Apples or crabapples - equal in weight to all of the above fruit/berries combined
Water
Juice of one lemon
Sugar

Equipment

Method

Pick over the fruits and berries - get rid of any bugs, sticks, and nasty bits.
Rinse and transfer to a large pot.
Cut the apples into quarters - do not peel or de-seed - add these to the rest in the pot.
Just cover the fruit and berries with water.
Bring to the boil and simmer until the fruit is soft (20-30 minutes) and give it a little mash.
Line a colander with a muslin cloth and place over a large bowl or pot. (or whichever way you prefer to strain your jellies) - pour in the liquid and fruit and let it drain overnight. - Everyone will tell you not to squeeze the muslin at the end of it because it makes the jelly cloudy. This is true, but I do it anyway because I can't stand the thought of missing out on extra fruitiness.
Add 75g of sugar for every 100ml of liquid and the lemon juice to the pan.
Bring to the boil and boil until either: the liquid reaches 104.5 celsius or a little bit poured onto a cold saucer wrinkles when you push it with your finger.
Take off the heat, spoon the scum off the top, and ladle into hot, sterilised jars (sterilisation method here: https://www.bbcgoodfood.com/videos/techniques/how-sterilise-jars-video)
Leave to cool.

A note on burns: I have a lot of burns on my arms, the natural result of being both a keen bread-baker and clumsy fool. But heed my words: The jelly burn I sustained when my thermometer jumped at me while making this recipe is the worst, most painful one to date. So do take care.