Autumn is one of the best times of year to go foraging for fruits. It is the season of Blackberry picking which I am very familiar with since I've been young. I live on a country road with an endless sight of fields which are full of blackberries every year. This year I went picking with my little sister Eve. Unfortunately we are both under 5ft4 so we couldn't reach the ones very high up but we managed to get enough for a few jars of yummy jam!
Ingredients:
-800g of Blackberries
-800g of peeled, sliced cooking apples
-Juice of 1 lemon
-1.3 kg of granulated sugar
-6-7 Jam jars
Tip: Make sure jam jars have been cleaned and labels taken off. I like to put them through the dishwasher then use a cloth and scrubber to take off the label.
Pick the blackberries in a safe area during the day. Make sure with every blackberry you pick has a white core once picked from the vine (This means the berry is ripe!) . After picking, leave the berries soak for an hour.
Tip: Place lemon in the microwave for 20-30 seconds until warm then cut in half and squeeze. This makes it easier to get all the juice out
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Step 2. In the meantime, put a saucer into the freezer to chill.
Step 3. Add the sugar and keep stirring until dissolved. Bring to the boil and boil rapidly 5 minutes.
Step 4. Take the chilled saucer out of the freezer and place a teaspoon of jam on it for 1 minute. Drag your finger over it and if it wrinkles , it has reached setting point. If not, leave the pot of jam boil more as this will reduce it then try again with another chilled saucer.
Step 4. Take the pot off the heat and leave cool for 40 minutes
Step 5. Microwave the jam jars for for 30-45 seconds depending on the size of the jar. This will sterilise them and extend the longevity of the jam.
Step 6. Pour the cool jam into a jug then pour into the jam jars.
Step 7. leave settle for 15 minutes
Refrigerate and enjoy :)
~Serve with scones, croissants, toast, oat cakes, rice cakes, pancakes, cake, porridge~
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