Blackberries, damsons and raspberries are in abundance now. A mixture of hedgerow and allotment harvest can be made to enjoy in the months ahead. Bursting with flavour, homemade jam can be swirled into ice-cream, spooned over yoghurt or thickly spread on freshly baked scones.
Hedgerow Preserve Recipe
500g mixed blackberries, damsons and raspberries
(If you can’t find damsons you’ll need the juice of a lemon to add pectin which is crucial to ensure the jam sets)
500g granulated sugar
1 Rinse the fruit and count the damsons. Place a saucer in the freezer, then put the fruit in a stainless steel pan and warm over a medium heat until it softens.
2 Scoop out damson stones until you have as many as you counted earlier. Add the sugar. Turn up the heat and boil for 10 mins. Check if the jam has set by dropping a spoonful on to the frozen saucer. If the jam forms a skin, it’s set.
3 Pour jam into warm sterilised jars and seal immediately. The jam will store in a cool dark place or the fridge for a year.
This recipe that I produced was published in the Cook section of The Guardian on 6th September 2014.