Whilst on a ‘Sloe monitoring’ walk this week, we stumbled upon several fantastic wild plum (Bullace) trees, the fruit perfectly ripe and ready for the taking. We filled our trug half full with the purple fruits, and topped up with Elderberries, Blackberries and a few allotment Apples to turn into a seasonal (and relatively free !) hedgerow jam.
The beauty of hedgerow jam is that you can use whichever fruits you can forage nearby – Blackberries, Raspberries, Elderberries, Apples, Plums, Damsons and even Sloes can be added, although like many, when our Sloes are ripe they are destined for gin again this year !
This is what we did.
3.5 lb fruit (this is the prepared weight) – we used 2lb Bullace (stoned), 1lb Elderberries (stripped from stem), 14oz Apples (peeled, cored, chopped), and 10oz Blackberries
3.5 Ib sugar (the tartness of the fruit we used called for a 1:1 ratio of fruit to sugar)
½ cup lemon juice
Sachet of pectin if required
Wash and prepare the fruit. Mix the fruit, sugar and lemon juice in a large pan. Add the pectin if required. Bring to the boil and cook on a high heat for between 15-45 minutes until the fruit is soft and the jam has reached setting point – this is not an exact science as it depends on the type of fruit being used. Our combination of fruit took around 45 minutes to reach the right consistency and setting point. Place jam in sterilised jars, seal, label and date.
Enjoy ! 🙂