If you are lucky to have some berry bush laden with fruit closeby, then this might interest you. We love picking wild berries from the forest and this year, it was a bountiful harvest. As we still have homemade mead we decided to make our harvest into jam. This should last up to a year if sealed properly.
- 900g of blackberries, washed
- 900g golden granulated sugar
- knob of butter
- Put the blackberries into a large heavy-based saucepan. Add 50ml of water and 1½ tbsp of lemon juice and bring to the boil.
- Lower the heat. Simmer for 15 minutes. Then tip in the sugar, stir over a very low heat until the sugar has completely dissolved.
- Raise the heat, then rapidly boil blackberries for 10-12 minutes. DO NOT STIR – boil until the setting point of 105˚C is reached.
- Remove from the heat, skim off any excess scum, then stir a knob of butter across the surface (helps to dissolve any remaining scum). Leave for about 15 mins to settle.
- Pour into sterilised jars, label and seal.