Foraged jam

There’s nothing like getting out and about to go foraging in the autumn. The hedgerows are laden with fruit, perfect for jam making, and there is immense satisfaction in preserving it to enjoy throughout the year.

Makes 3-4 jars

You will need:

1kg foraged berries, like brambles, blackberries, raspberries, blueberries, elderberries
1kg granulated sugar
1 lemon, optional
knob of butter

Method:

  1. Place the berries and sugar into a preserving pan or your largest pot along with 200ml of water and a squeeze of lemon (if the berries are very sweet).
  2. Bring to the boil then simmer very gently until the fruit is soft, about 20 mins. Add the sugar and stir until completely dissolved.
  3. Bring back to a rolling boil and simmer until setting point is reached, about another 20 mins. You can test for the setting point by placing a saucer in the freezer. Dollop a little of the jam on the cold saucer and wait until completely cool. If the jam is ready, it should wrinkle when pushed across the plate with a finger.
  4. Stir a little butter through the jam to dissolve any scum on the surface. Tip into sterilised jars and seal once cooled a little.

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