Liz’s Hedgerow Jam

Blueberries & Gooseberries Jam – Recipe from Liz Wise of the Three Feet Below

Hedgerow Jam

The tart-sweet nature of blueberries makes them the perfect compliment to gooseberries – currants deepen the flavor and add a richness that makes this a truly winning combination. Gooseberries are naturally high in pectin so you don’t have to add a thickening agent to this mix.

Yield 10-15 x 125ML jars

INGREDIENTS:

20 C berries (8 C of gooseberries + blueberries & 4 C currants)

10 C sugar

5 TBSP lemon juice

15 TBSP water

DIRECTIONS:

1. Pick through and rinse the berries, removing stems and leaves, discard any bad fruit.
2. Add the lemon juice and water to your saucepan.
3. Over a medium heat, slowly add the sugar to the lemon/water mix, whisking as you go – until smooth. If necessary, add a bit more water.
4. Heat on medium until the sugar dissolves and the mixture is clear. Careful not to over heat it though as you can end up with caramel – in this case, not good! And yes, I’ve done it 🙂
5. Add the gooseberries, and cook (keeping the heat at medium) about three minutes.
6. Stir in blueberries and currants.
7. Bring the whole thing to a boil, and allow boiling for about 5-10 minutes until thickened. We will be using the spoon test to check consistency – dip a cold metal spoon into the mixture, and pull it sideways. If it drips off in one stream it’s not ready – two drips, its close – when the two drips begin to form a sheet, it’s READY!
8. Pull off the heat and give it 5 minutes to cool, pour into clean readied jars, leaving ¼ inch headspace, wipe rims and add lids and rings (finger tight)
9. Process in water bath canner for 5 minutes.