Hedgerow Jam


225g each of rose hips, haws, rowan berries and sloes

450g each of crab apples, blackberries and elderberries

115g hazelnuts, chopped

900g granulated sugar, + extra sugar the weight of fruit pulp.


  • Wash fruit well. Put rose hips, haws, rowan berries and crab apples in large pan and add water to cover. Bring to boil and then simmer gently until tender – about 1 hour.
  • Sieve fruits and weigh resulting fruit pulp.
  • Put pulp back in washed pan and add blackberries, elderberries and chopped nuts. Simmer for about 15 mins.
  • Add sugar, plus extra sugar = weight of pulp.
  • Cook over a low heat to dissolve sugar and then boil rapidly for about 10 mins or until setting point. Remove any scum.
  • Pour into sterilized jays and seal and label.
  • This makes about 5 lb jam

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