5 from 1 vote
Sloe and Blackberry Hedgerow Jam
Sloe and Blackberry Hedgerow Jam
Course: preserves
Cuisine: British
Keyword: sloe jam, sloe jam recipe
Servings: 20
Calories: 1925 kcal
Author: Jane Sarchet
  • 1 kg hedgerow fruits bugs, leaves & stems removed
  • 1 kg jam sugar an equal amount to the fruit
  • 1 pat butter optional
  1. Heat the fruit & sugar together in a jam pan or very large heavy bottomed saucepan.
  2. When the sugar has dissolved, bring to the boil until the jam reaches 105c (220f).
  3. Test for setting point by dabbing a little jam onto a cooled plate and doing the 'wrinkle test' once it has cooled.
  4. Pop in a dab of butter if using which will clear the scum from the surface. I don;t bother as I like to leave my jam totally dairy free.
  5. Pour the jam into pre-sterilised and hot jam jars before placing a jam disc and cellophane lid on.
  6. Let cool before labelling with contents, date and a warning about the sloe stones.
Nutrition Facts
Sloe and Blackberry Hedgerow Jam
Amount Per Serving
Calories 1925 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 85mg4%
Potassium 1580mg45%
Carbohydrates 682g227%
Fiber 41g171%
Sugar 490g544%
Protein 7g14%
Vitamin A 3145IU63%
Vitamin C 22mg27%
Calcium 140mg14%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.