Hedgerow Berry Jam

Programme

Makes

Prep

Cook

Ready

Try using your favourite berries, frozen berries work just as well but be sure to thaw them first.

500g Mixed Hedgerow Berries (Such as Blackberries, Raspberries, Elderberries, Hawthorn Berries and Rosehips
500g Granulated Sugar or Jam Sugar(if using fruits high in pectin, use granulated sugar, if using fruits low in pectin, use jam sugar)
50ml Lemon Juice

Wash the hedgerow berries thoroughly and remove any stems, leaves, or debris. Place the berries in a large, heavy-bottomed saucepan.
Add the lemon juice to the saucepan and cook the berries over a medium heat, stirring occasionally. Continue to cook until the fruits soften and release their juices, this should take approximately 10-15 mins.
Add the sugar to the saucepan, stirring continuously until it dissolves completely. Bring the mixture to a rolling boil and let it boil rapidly for 8-10 mins, or until it reaches the setting point of 105°C on a sugar thermometer.

Note: If you don’t have a sugar thermometer, test the jam by placing a small amount on a chilled saucer and allowing it to cool. Push the jam with your finger; if it wrinkles, it has reached the setting point.
Once the jam has reached the setting point, remove it from the heat. Allow the jam to cool for 10-15 mins, which will help distribute the fruit evenly in the jars.
Carefully ladle the jam into the jars, leaving a small gap at the top. Seal the jars with the lids while the jam is still hot. Sterilise the jars in the oven, running the S03 programme.
Enjoy your homemade hedgerow berry jam on toast, scones, or with your favourite baked goods!