hedgerow jam

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hedgerow jam

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Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Tue Sep 13, 05 3:47 pm Post subject: hedgerow jam
I know theres a recipe in here somewhere for it, but I can't remember which thread its in ( or who was the kind author! ) can anyone help out. The search returned a silly amount of threads to check through.

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Tue Sep 13, 05 5:25 pm Post subject:
Are you thinking of the jam articles? There's a hedgerow jelly recipe here: https://www.downsizer.net/index.php?option=com_content&task=view&id=138

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Tue Sep 13, 05 5:29 pm Post subject:
That will possibly do, thanx TD, but I think someone kindly put a recipe in a thread about either elderberries or blackberries or sloes or similar. Since that could be under Chat, Cooking, Foraging...

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Tue Sep 13, 05 5:46 pm Post subject:

I've made Hedgerow Jelly this afternoon whilst working from home

- Just bunged all the fruit in a pan (elderberries,guelder rose berries, blackberries, rose hips, crab apples) after chopping the crab apples into quarters and the rose hips in half - then added enough water so that the fruit was just beginning to float.

Brought the fruit to the boil and then simmered until the apples had gone really mushy - strained through jelly bag - added 1lb sugar to each pint of liquid boiled to a set and potted as usual

Now have 3.5lbs jam sat on my worktop cooling. The kids tasted the samples from the setting saucer - declared delicious !!!!

Joanne

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Tue Sep 13, 05 6:28 pm Post subject:

Thanx Jo.

I bought a small jar of hedgerow jelly from the village fete on Saturday and you're right it is delicious! But it is a small jar... and on a walk today I spotted all these fruits and thought... ( couldn't stop to pick as I was with others and we were walking a route for a Fun Run at the weekend and were more concerned with marshalling points than anything else)

Are there any particular quantities of the various fruits?

2steps

Joined: 05 Sep 2005
Posts: 5349
Location: Surrey

Posted: Tue Sep 13, 05 7:51 pm Post subject:
i'm making some right now. can't wait to taste it after reading this

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Tue Sep 13, 05 7:55 pm Post subject:
I just put in what I had - no particular combination or weights - thats the fantastic thing about it - just use whatever you can Joanne

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Tue Sep 13, 05 7:58 pm Post subject:
Are guelder rose fruits ok to eat then?

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Tue Sep 13, 05 8:00 pm Post subject:
Yes - according to Richard Mabey they use them in Scandinavia to make a liquer - don't think they particularly taste of much but I'd picked 'em so they got added in Don't think Cab thinks very much of them Joanne

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Tue Sep 13, 05 8:06 pm Post subject:
There's a recipe in Roger Phillips "Wild Food" for Guelder Rose Jelly so yes, they must be.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Sep 13, 05 9:15 pm Post subject:

jocorless wrote:

Don't think Cab thinks very much of them

Yeah, but so what

Where does Mabey talk about the liquer? Flora Britannica is WAAAY over the other side of the room, I'd have to get up. Isn't in Food for Free, I'm fairly sure of that.

I've found that stewed, they're bland. As a jelly, they're blander. But some people seem to like it.

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Wed Sep 14, 05 9:08 am Post subject:

cab wrote:

jocorless wrote:

Don't think Cab thinks very much of them

Yeah, but so what

Well as my darling daughter has "borrowed" Food for Free and Wild Food as well as my mushroom id books at the moment for her school project

to be honest I couldn't tell you - It might have been in Phillip's Wild Food rather than Food for Free and I think it might be Siberia rather than Scandanavia (well they both start with an S and both cold!!!

)

According to the googling I've just done they are used in Siberia to make Samogon :

from https://homedistiller.org/vodka.htm

"In Siberia they make samogon using flour and kalina berries (guelder rose, high-bush cranberries). A recipe for the wash could be 1.5kg flour, 0.5kg berries to 5l boiling water to gelatinise the starch in the flour.This relies on amylase enzymes present in the flour, or you could add amylase (at 65C) to get a quicker conversion. The berries provide the yeast with nutrients & provide flavor to the vodka. Suitable alternatives would be rose-hips or cranberries."

Joanne

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Sep 14, 05 9:53 am Post subject:
Joanne, that's fascinating! Thank you. I may yet try to find something interesting to do with guelder rose.

Goxhill

Joined: 27 Mar 2005
Posts: 245
Location: Lincolnshire

Posted: Sat Sep 17, 05 3:19 pm Post subject:
On a slightly different track, I'm sure I've hears someone say that the fruits from fuchsias are edible & can be made into jam. I wondered if they could be incorporated into hedgerow jam too? Has anyone tried them in anything at all? Only I've got several very large berries in the garden & I hate to see waste!

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