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Make Your Own Hedgerow Jam

This recipe makes a lovely jam for toast, scones, or to layer in a delicious Victoria Sponge Cake. All you need is the fruit, water, and sugar. If you have time for foraging, gather berries and make this jam with them. There’s no need to get fancy with spices — a couple of teaspoons of vanilla extract will do nicely.



  • Heavy bottom pan
  • Wooden spoon
  • Jars with lids



Make as much or as little as you like

  • Berries – discover our beginners guide to foraging to find the best seasonal berries
  • Granulated Sugar – Use in 1:1 proportion with berries. E.g. if using 200g of berries, use 200g of sugar
  • Spice or Syrup to flavour: cinnamon, vanilla and lemon juice are most commonly used



Step 1

Wash the berries thoroughly.

Step 2

Add your berries to a large pan and place on your hob.

Step 3

Slowly bring the berries to boil. Once at boiling point, lower the heat and leave to simmer for 5 minutes.

Step 4

Gradually add the sugar to your simmering berries, stirring as you pour. Allow to simmer for approximately 10-15 minutes. Keep an eye on it to ensure the berries don’t stick to the bottom.

Tip: Don’t worry if you think you haven’t added enough sugar, you can always add more – less is better than too much.

Step 5

Take the pan off the heat when it looks more like a jelly. If you choose to add some spice or syrup, now is the time. Remember the proof is in the taste.

Step 6

Pour the jam into your clean jars and allow to cool before sealing the lids.

Tip: For a smoother consistency, pour the jam through a sieve first then funnel into your jars.

Step 7

Pop the jars in your fridge to fully set over night. The next day, lavish on your toast or scones and enjoy!


If you are confident with your jam making, then why not make a batch and create your own labels to give as gifts or even sell at fayres. Alternatively, you could use your homemade jam in our delicious recipe for Victoria Sponge Cake. Now that would be an impressive make!

Jam Labels

If you try this recipe, why not share it with a friend, and don’t forget to send us a photo over on our Facebook page, or email us at

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