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Country Hedgerow Jam

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

  1. Wash and clean the fruit.
  2. Put the rosehips, sloes and chopped crab apples into a preserving pan.
  3. Add water to cover and cook slowly, until all the fruits are tender.
  4. 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.
  5. Also add the blackberries, raspberries and 10oz sugar to the pan and simmer for 15 minutes, or until the mixture reaches setting point.
  6. Pour into sterilised jars and put lids on immediately.

Makes about 12 small jars

About the Author Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.

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