Ingredients:

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.

Method:

• 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