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1
Place a saucer in the freezer
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2
Chop up apples and place in a large saucepan or preserving pan- for true Hedgerow jam remove stalks but nothing else all the goodness is in the peel and core - I chop mine into 8 chunky pieces (I also freeze all of my fruit on the day it's picked ready for jam making another day)
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3
Add all of the other fruit and the water
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4
Bring up to the boil, then turn down the heat to a gentle simmer and leave for around 30 minutes until most of the fruit has pulped
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5
Use a hand blender to pulp the jam further and to ensure Apple skins are well incorporated - if you don't have a hand blender you could use your food processor or a potato masher/ricer, but make sure you let it cool first
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6
Now add the sugar and stir until it has all dissolved.
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7
Bring up to a rolling boil.
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8
Do not have heat any higher than it has to go.
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9
Once it comes to the boil start lowering the heat until it just maintains a boil.
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10
If you try to boil it too fast it will burn to the bottom of saucepan and the burnt sugar taste will go right through the whole batch :(
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11
How long do you boil it for?
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12
Every batch can be different so anywhere between 8 and 28 minutes and all times outside those parameters!
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13
It will be dependent upon what heat source you use, how big is the saucepan and what is it made of, what fruits did you use in what ratio.
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14
Also, how many times you stirred to stop it sticking, what brand of sugar you use, and is your water soft or hard!
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15
This is where the saucer comes in.
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16
After 8-10 minutes remove your saucer from the freezer and drop a teaspoon of jam on it.
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17
Pop it back in the freezer for 1 minute.
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18
When you take it back out use your little finger and very gently using the lightest touch, drag your finger along the top of the jam.
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19
If it wrinkles up it has reached setting point if it doesn't continue for another 5 minutes and repeat the procedure.
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20
My mix took 21 minutes to reach setting point.
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21
Turn off the heat but give it a good stir as the heat keeps it bubbling for a while and it can still burn
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22
Ladle into your jars, but be careful as the jam is so hot it WILL remove skin.
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23
This quantity should make 5-6 lb jars.
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24
I put a circle of parchment into the top of each jar and smooth down to remove air bubbles.
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25
Don't put lids on until it is cold.
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26
Fancy labels and a square of festive cloth makes a cheap and cheerful gift for a friend :)
