Hedgegrow Jam - Portrait

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Hedgerow Jam with Gin

Inspired by Andrew Moss, chef-proprietor of North Port Restaurant in Perth city centre and his latest River Tay Forager's gin - you can read all about it in our newest Food and Drink Magazine here >> - so we've created our very own gin jam recipe.

If you're resourceful enough to forage for wild hedgerow fruits you can whip up this tasty preserve with your days pickings! For everyone else, you can do some foraging of your own at Martin's Fruit Bazaar or Perth's Farmer Market.

Preparation Time:
20 minutes
Cooking Time:
60 minutes


  • 2kg wild hedgerow fruit. We used brambles, rosehips and plums
  • 2 cooking apples
  • 100ml gin
  • Water to cover
  • 1kg Jam sugar
    1. Cut the apples into quarters and remove any stalks from the fruit - rinse and add to the pan with the fruit. Pour in water until just covered and simmer for 45 mins until soft.
    2. Pour the fruit mix through a sieve to remove any seeds and transfer into a pan. 
    3.We were left with 2 litres of juice and added 1kg of jam sugar. You can adjust the amount of sugar depending on how much juice you are left with.
    4. Add the gin and boil the sugar and liquid over a high heat until it reaches setting point (105C)
    5.  Remove from the heat and leave to cool. Sterilise your jam jars, fill with jam and seal with a waxed disc and seal immediately.