I've been mooching round Madron again and all the fruit in this recipe is from Madron hedgerows - thank you St Maddern.
Put all the fruit and the flavourings in a heavy bottomed pan with the vinegar and bring to the boil. Simmer for 15 minutes. Blitz the mixture with a stick blender if you have one, or a food processor - this is to make the next bit easier. Rub it all through a fine sieve until you have a seed free puree. Return to the pan and add the sugar, boil for 25 minutes until you have a thick jammy puree - keep stirring so it doesn't stick. Bottle into warm jars and keep for a couple of weeks before using.
'Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimm'd their clammy cells.'
From 'To Autumn' by John Keats (1795-1821)