![Blackberries in a tub](/uploads/3/7/5/8/37581127/7729098.jpg?250)
“Hedgerow jam” is really a catch-all name for any jam you make using the fruits of your foraging labours – blackberries, elderberries, crabapples, rosehips, sloe, hawthorn, damsons and so on. You don’t have to have a particular ratio of fruit, but with the current blackberry glut I’d suggest you pick lots of blackberries and supplement them with a few handfuls of whatever else you happen to find. If you’ve got a cooking apple at home, throw that into the mix, too.
Here is the basic recipe for jam: boil approximately equal weights of fruit and sugar together, maybe with a bit of water, until it sets.
That’s it. At the heart of it, making jam truly is that simple. Now that you realise jam-making is well within your capabilities, here are the only other things you need to know to make epic jam.
Pectin and sugar make your jam set
Prepare your fruit
![Foraged fruits in a bowl](/uploads/3/7/5/8/37581127/8391470.jpg?250)
Return the mix to your saucepan and add the blackberries and sugar. If you’re using blackberries by themselves, they’re fine to cook with the sugar from the start.