sloe jam

Sloe and Blackberry Hedgerow Jam

kg hedgerow fruits (- bugs, leaves & stems removed)

kg jam sugar (-

tsp butter (- optional)

Heat the fruit &amp; sugar together in a jam pan or very large heavy bottomed saucepan.

When the sugar has dissolved, bring to the boil until the jam reaches 105c (220f).

Test for setting point by dabbing a little jam onto a cooled plate and doing the 'wrinkle test' once it has cooled.

Pop in a dab of butter if using which will clear the scum from the surface. I don&#039;t bother as I like to leave my jam totally dairy free.

Pour the jam into pre-sterilised and hot jam jars before placing a jam disc and cellophane lid on.

Let cool before labelling with contents, date and a warning about the sloe stones.

Just made this jam this morning and it is beautiful,  lovely and tart, enjoyed it on home made soda bread.  I also plan on using it in a sauce to go with loin of venison, I think it would compliment it. Thank you for the receipe! !

Hi Jane 
I have just made your Blackberry &amp; Sloe Jam. Wow it was so easy and of course I had a little left over to taste.
I will defiantly share with a friend and try this recipe again.

Hi
I enjoyed making this jam and it turned out perfect after using your recipe! I did use less sugar though as I  as I like my jam”tart”
It se perfectly and was even more enjoyable as I spent 2 hours picking 4lb of sloes on a lovely Saturday afternoon with Alfie my lab up in the woods!
Many thanks
Patrick

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This Sloe and Blackberry Hedgerow Jam recipe is my favourite way to store a glut of foraged autumn berries for enjoying throughout the year.

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The most viewed sloe jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sloe and Blackberry Hedgerow Jam

The most viewed sloe jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine