Steve Smith's hedgerow jam

08 September 2015

Steve Smith, Head Chef of Michelin-starred Bohemia Restaurant, shares his hedgerow jam recipe, easily adaptable for a variety of plentiful autumn fruit, such as blackberries, sloes and elderberries.

Cooking time

1 hour


Approx. 6 jars


  • 2kg wild fruits (such as sloes, bilberries, blackberries, elderberries, rosehips)
  • 2 cooking apples
  • Water
  • Sugar


Remove any stalks and dry leaves from the fruits.

Cut the apples into quarters.

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

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

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

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

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

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

Wipe off any sticky drops with a hot damp cloth.

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

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

Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands. For reservations please call: 01534 880 588 or visit

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.