Head Chef Steve Smith of Michelin Star Bohemia Restaurant has shared his Hedgerow Jam recipe, perfect for the autumn when the wild fruits are plentiful.
Steve Smith has held a Michelin Star for over 10 years from the age of just 24. He enjoyed a spectacular year being named Catey Chef of the Year 2014, retaining Bohemia’s Michelin Star, being awarded 4AA Rosettes, as well as being listed in The Sunday Times Top 100 Restaurants, with special praise being given to Bohemia’s desserts which were listed ‘6th Best in the UK’.
Ingredients
- 2kg Wild Fruits (Sloes, Bilberries, Blackberries, Elderberries, Rosehips)
- 2 Cooking Apples
- Water
- Sugar
Method
- Remove any stalks and dry leaves from the fruits.
- Cut the apples into quarters.
- Put the fruits into a stainless steel pan and cover with water. Simmer until soft for about 30 minutes.
- Unlike other jams and preserves this needs to be sieved to remove seeds and pips. Force through a sieve and weigh the pulp.
- Transfer to a clean saucepan and add an equal weight of sugar.
- Bring to a boil stirring to dissolve sugar and cook over a high heat until jam reaches setting point (105°c).
- Remove from the heat and leave to cool for 20 minutes.
- Then ladle into, warm sterilised jars to within ¼ of the rim.
- Wipe off any sticky drops with a hot damp cloth.
- Place a wax paper disc onto the jam surface to seal.
- Cover the mouth of the jar with cellophane, fastened with an elastic band.
Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands
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