Hedgerow Jam

Makes 2.5kg (5lb 8oz)

  • 250g (9oz) rosehips
  • 250g (9oz) hawthorn hips (‘haws’) 250g (9oz) rowan berries
  • 250g (9oz) sloes
  • 450g (1lb) crab apples or tart cooking apples, chopped
  • 450g (1lb) blackberries 450g (1lb) elderberries
  • 125g (4oz) hazelnuts, shelled and chopped
  • warmed sugar (for quantity see step 3)
  1. Pick over the fruit and remove the stalks. Place the hips, haws, rowan berries, sloes and apples in a pan with just enough water to cover the fruit, so it just begins to float. Simmer for approximately 15 minutes until the fruit is soft and the apples fluffy.
  2. Push the fruit mixture through the fine disc of a food mill or a sieve and collect the puréed pulp in a preserving pan. Add the blackberries, elderberries and nuts and simmer for 15 minutes.
  3. Measure the cooked fruit and add an equal amount of warmed sugar. Stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Skim if necessary.
  4. Pour the jam into hot, sterilized jars and seal.

Credits

These recipes are from Fruits of the Earth: 100 Recipes for Jams, Jellies, Pickles and Preserves by Gloria Nicol, published in hardback by Cico Books (an imprint of Ryland, Peters & Small) and available from all good book retailers priced at £14.99.