There are so many berries to choose from during September and October. It's a lovely way to vary a walk, spend time outside and the chance to come home laden with fruits to cook and preserve.

The gallery shows our favourite berries to pick for the kitchen. Don't forget to wear gloves and boots as many of the hedgerows have spiky leaves and stems. Take secateurs and plenty of containers and if you take your smart phone with you it can help you identify berries. If you are in any doubt at all, do not pick the berries and don't taste them in case they are poisonous - never take any chances.

Avoid picking from hedges of fields that may have been sprayed with chemicals and also those growing lower than two feet and make sure you wash them thoroughly at home.

Here are a couple of our favourite ways to enjoy the rich pickings. If you have other recipes you'd like to share in the comments below, we'd love to hear them.

*Hedgerow Jelly*

Autumnal jellies turn berries that are too sour to eat fresh into delicious toppings on toast and scones, as fruity additions to rice pudding and porridge and tasty accompaniments to cold meat and cheese.

You'll need:

1kg crab apples/ cooking apples, washed and cut into chunks (not peeled or cored as this is where the pectin is)

1kg blackberries, rosehips (roughly chopped in a processor or by hand while wearing gloves), haws, sloes, elderberries or rowan berries

Granulated sugar

Sterilised jam jars


1. Place the apples and berries in a preserving pan and almost cover with water. Bring to simmer then leave to cook gently until the fruit is soft and pulpy. Tip into a jelly bag and leave to drip for several hours or overnight.

2. Put jam jars in oven to heat up and a saucer in fridge.

3. Measure the strained juice before pouring into a clean preserving pan. For every 600ml juice, add 450g sugar. Bring slowly to a boil, stirring to dissolve sugar, then bring up to a rolling boil and boil hard for eight minutes.

4. Turn off the heat, drip a little jelly onto the cold saucer and return to the fridge for a couple of minutes. Push the jelly with your fingertip. If there is a skin that wrinkles, it's reached setting point. If not, boil for two to three minutes more before testing again.

5. Once setting point is reached, pour into the hot, sterilised jars and seal immediately. Leave to cool, label and store in a cool, dark place. Use within a year and refrigerate after opening.

*Mulled Cider Jelly*

Use 2 kg of crab apples and add a 500 ml bottle of dry or sweet cider along with 700 ml of water, along with a cinnamon stick, cloves, star anise and a nutmeg. When adding sugar use 100g less as the cider lends sweetness.

*Rowan and Rosemary Jelly*

1kg rowan berries

300ml water

Juice 2 lemons

500g jam sugar

2 small sprigs rosemary

Prepare as above but after the overnight drain add the lemon juice, sugar and rosemary. Remove the rosemary before bottling.