Hedgerows & Jam: A Walk Through Wild Hampshire
Yesterday, I joined the wonderful team at Hampshire CPRE for a countryside walk that was far more than just a scenic stroll. We wandered through the hedgerows of Hampshire, talking about their quiet power and the ambitious vision behind the Hedgerow Highway—a living corridor that will connect the South Downs to the New Forest National Park.
This isn’t just a poetic idea. It’s a practical, ecological lifeline.
The Hedgerow Highway: A Wild Network in the Making
Hedgerows are nature’s highways. They shelter birds, feed pollinators, guide small mammals, and stitch together fragmented habitats. The Hedgerow Highway project aims to restore and connect these vital green corridors, creating a continuous route for wildlife to move safely across southern England.
As we walked, we shared stories and insights about:
- Hedgerows as carbon sinks and flood barriers
- Their role in biodiversity and natural pest control
- Mapping and protecting ancient hedgerows
- Community stewardship and farmer collaboration
It was a reminder that conservation isn’t just about protecting—it’s about connecting.
And yes, we foraged. Because hedgerows don’t just feed wildlife—they feed us, too.
Recipes of the Day
Blackberry Jam with 50% Less Sugar
The hedgerows were heavy with late-summer blackberries. Here’s a preserve that celebrates its natural sweetness with half the sugar—so the fruit sings.
Ingredients:
- 1 kg blackberries
- 500 g granulated sugar
- Juice of 1 lemon
Method:
- Gently rinse the berries and place them in a heavy-bottomed pan.
- Add lemon juice and simmer for 10 minutes.
- Stir in sugar and dissolve over low heat.
- Bring to a rolling boil for 10–15 minutes, skimming foam.
- Pour into sterilised jars and seal.
This jam is soft-set, rich, and perfect on warm toast or stirred into yoghurt.
Hawthorn Berry Sauce: Tart, Earthy & Unexpected
Hawthorn berries are often overlooked, but they make a bold, tangy sauce that pairs beautifully with game, cheese, or roasted veg.
Ingredients:
- 500 g ripe hawthorn berries
- 300 ml water
- 100 ml Elderflower vinegar
- 100 g sugar
Method:
- Simmer berries in water for 30 minutes.
- Mash and strain to remove skins and seeds.
- Return pulp to pan with vinegar and sugar.
- Simmer until thickened (about 20 minutes).
- Bottle and refrigerate.
It’s a sauce with backbone—earthy, slightly sour, and deeply autumnal.
Final Thoughts
Walking with Hampshire CPRE reminded me that food and landscape are inseparable. Hedgerows aren’t just boundaries—they’re bridges. Between habitats, between generations, and between the wild and the cultivated.
Let’s keep walking, talking, and preserving. One hedge, one jar, one story at a time.