Hedgerow Jam RecipeOrigin: Britain Period: Traditional |
Ingredients
250g rose hips 
Hedgerow Jam Preparation:Method:Wash the fruit well then combine all the fruit (apart from the elderberries and blackberries) in a pan and add just enough water to cover. Bring to a simmer and continue cooking until the fruit are soft (about 30 minutes). Now pulp the fruit with a potato masher or a wooden spoon. Pass the pulp through a fine sieve to remove the seeds then weight the pulp. Combine the pulp with the blackberries and elderberries in a pan along with the chopped nuts. Bring to a simmer and cook gently for 15 minutes then add 900g sugar plus more sugar equivalent to the weight of the fruit pulp you measured. Stir to combine then cook over low heat until the sugar has dissolved. Mix in the butter and bring to a boil. Boil rapidly, stirring all the while for about 10 minutes Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again. Skim the surface with a slotted spoon then ladle into sterilized jars that have been warmed in an oven set to 110°C for 15 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
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