One of the things I wanted to do whilst on holiday was to cook and bake some things I’ve been meaning to try for a while but just haven’t had chance. Jam is one of those things I’ve always fancied making but just never got round to, so when I saw a ridiculous amount of blackberries just going spare on the side of the road in the village we now live in I decided foraged fruit jam was much more fun than just buying the fruit. I love this time of year when all the fruit trees are perfect for picking and you can often find your local park becomes a haven for foraged fruit and blackberries are definitely a favourite.
Having never made jam before I wasn’t quite sure what to expect but it was actually very easy and tasted pretty good if I do say so myself. Of course the only way to serve it was on a homemade scone with a massive dollop of clotted cream, what can I say, I’m very British at heart.
Foraged black berries or any fruit you like
The same weight of caster sugar as fruit
A squeeze of lemon.
1. Put all your fruit in a pan on the heat with a squeeze of lemon and a splash of water, just enough to stop the fruit sticking. Leave the fruit to simmer until the fruit has stewed, I liked leaving a few lumps in as I like a bit of fruit in my jam.
2. Once the fruit has reduced down add your sugar and stir until dissolved. Once dissolved heat the jam up to 105 degrees. Once hot take off the heat, leave to cool a little then put it into a clean jar.
3. Leave the jam to cool completely and enjoy the satisfying pop of the lid when you open it.