This Hedgerow Jam Recipe is made from seasonal wild fruits foraged from the countryside. A wonderful combination that gives a great boost to your Vitamin C levels.
- 8oz rosehips
- 1lb sloes
- 2lb crab apples
- 10oz blackberries & raspberries
- 10oz sugar
Suggested Instructions
- Wash and clean the fruit.
- Put the rosehips, sloes and chopped crab apples into a preserving pan.
- Add water to cover and cook slowly, until all the fruits are tender.
- Pass the fruit mixture through a jam strainer. Keep the liquid, weigh it and pour into a large sauce pan. Add the same amount of sugar as there is liquid.
- Also add the blackberries, raspberries and 10oz sugar to the pan and simmer for 15 minutes, or until the mixture reaches setting point.
- Pour into sterilised jars and put lids on immediately.
Makes about 12 small jars
Ok, So I made this & it hasn’t set. I used the same checking method as I did for the Guelder rose jelly (delicious btw, but still smells of socks!!). I tried adding more apples to the mix & re-cooked, but that hasn’t worked. Should I try the method written on the Cherry Plum jam recipe?
Did you use crab apples? If not that could be why as they have lots of natural pectin (the stuff that helps it set). You could try adding extra sugar, or cheat and use some shop bought pectin.
No, could only find local regular apples. Ok, so I’ll just call it syrup then!!!
Hello could I substitute some haws in there if I can’t find quite enough sloes or rosehips?
Karen – Yes, you certainly can.
Can you add Hawthorn berries to the recipe too?
I’m sure you can. Just experiment and make sure the seed is removed.
The ingredients list only asks for 10oz sugar but the instructions say “add the same amount of sugar as there is liquid” to the strained fruit mixture. So it seems that a lot more than 10oz is needed. Is this correct?
When I am making any sort of fruit jelly I always use the same amount of sugar and juice e.g 1 lb of sugar to 1 lb of fruit juice and I never have to add lemon juice or pectin, artificial or otherwise.
the given qty of sugar is 1lb of fruit liquid – 1lb of sugar . I have been making jam for over twenty years and always use natural pectin , which is better for me and others .