Hedgerow Jams and Chutneys

One of the most enjoyable pastimes on a September Sunday afternoon is making jams and chutneys  with your booty from a successful foraging expedition. Of  late there is a delectable crispness in the mornings
and late afternoon, its time to put on those extra layers.
 Early September is the time to walk the country lanes enjoying the slight cooling of the sun and spectacular blue skies, whilst disecting hedgerows for blackberries, elderberries and rosehip, as well as inhaling  the aromas of  "hedge scent"!
We have been watching the Eldberries closely for the last few days and I reckon this weekend will be the time to start picking.

Combine all these fruits when you get home and make a fantastic hedgerow jam.

Hedgerow Jam

2 kg in total of  blackberries, elderberries and rosehips.

Place in a pan and cover with cold  water.
Bring to the boil and simmer for 30 minutes.
Strain off the liquid and add equal weight of sugar.
Boil  until it reaches setting point.

You will get roughly 6 jars of exquisite jam loaded with vitamin c, which will have cost you no more than
the price of the sugar!


Spiced Blackberry Chutney

1.35kg blackberries
450g cooking apples, peeled, cored and chopped
450g onions, peeled and finely chopped
1 tablespoon cooking salt
15g dry mustard powder
25g ground ginger
1 teaspoon ground mace
1/2 teaspoon cayenne pepper
600mil white wine vinegar
450g soft brown sugar

wash blackberries
Put all the ingredients except for the sugar in a large pan.
Bring to the boil and cook gently for 1 hour until soft.
Push chutney through a nylon sieve and return to the pan.
Stir in the sugar, then heat gently  until it has completely dissolved.
Bring to the boil, then reduce and simmer for 30 minutes, until thick.
Pour into warm, sterlized jars and cover.
Leave to marinate for two to three months.

Elderberry Chutney
900g elderberries
450g cooking apples, peeled, cored, and finely chopped
450g onions, peeled and chopped
450g seedless raisins
1 teaspoon ground cinnanmon
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
225g granualted sugar
300ml distilled malt vinegar

Carefull strip the eldeberries from their stalks, and wash well.
Cook slowly for 10 - 15 minutes until soft.
Push the berries through a sieve into a bowl.
Pour the elderberry pulp into a large pan with all the other ingredients. Bring to the boil very slowly, stirring
frequently to dissolve the sugar. Simmer uncovered for 11/2 - 2 hours, until thick, stirring frequently to prevent sticking.
Pour into warm sterized jars and seal. Store for at least one month before using.