Hedgerow Jam

Steve Smith

Steve Smith

23rd September 2015

Hedgerow Jam

Head chef Steve Smith of Michelin starred Bohemia Restaurant has shared his Hedgerow Jam recipe, perfect for the autumn when the wild fruits are plentiful.


  • 2kg Wild Fruits (Sloes, Bilberries, Blackberries, Elderberries, Rosehips)
  • 2 Cooking Apples
  • Water
  • Sugar


1. Remove any stalks and dry leaves from the fruits.

2. Cut the apples into quarters.

3. Put the fruits into a stainless steel pan and cover with water. Simmer until soft for about 30 minutes.

4. Unlike other jams and preserves this needs to be sieved to remove seeds and pips. Force through a sieve and weigh the pulp.

5. Transfer to a clean saucepan and add an equal weight of sugar.

6. Bring to a boil stirring to dissolve sugar and cook over a high heat until jam reaches setting point (105°c).

7. Remove from the heat and leave to cool for 20 minutes.

8. Then ladle into, warm sterilised jars to within ¼ of the rim.

9. Wipe off any sticky drops with a hot damp cloth.

10. Place a wax paper disc onto the jam surface to seal.

11. Cover the mouth of the jar with cellophane, fastened with an elastic band.