we jamming

Seeing as the hedgerows are full of good stuff right now, there couldn't be a better time to make yourself a few pots of homemade jam.

However, if you're a jam novice, our very own jam expert, Erica, has some simple tips for making the perfect blackberry jam.

First things first.

Wrap up warm and find something to put your berries in before you leave the house (like a fetching wicker baskest or a clean tupperware box)

Then locate your nearest local hedgerow, complete with an abundant supply of blackberries (no pilfering off your neighbours' allotment, mind)

Watching out for thorns, carefully select the finest berries for your basket/box.

The ripest, juiciest fruit will be the berries that come off easily. If you have to tug or twist too hard, they're probably not quite ready so you'll need to leave them for another day.

Berry related injuries and stained hands are all par for the jam making course and will make your jam taste that extra bit sweeter. Apparently.

Once you've picked a decent bounty (roughly about 2lbs or 4 extremely generous handfuls), take your fruit home and give it a good wash in a colander.

Weigh your berries and then weigh out exactly the same amount of caster sugar.

Pop the berries and sugar into a large saucepan and add a good squeeze of lemon juice.

It's really important you remember to do this bit as it's the natural pectin in the lemon that makes your jam jammy. Otherwise you'll just end up with runny blackberry juice and rather soggy toast.

Bring everything to the boil, stirring constantly, and continue to boil for about 10 minutes.

To check if your jam is ready, just add a small blob of the mixture onto a cold plate. It should look like jam straight away.

 

When you're happy with your jam consistency, spoon it into sterilised jam jars, seal with a sterilised lid and remember to write the date you made it on a fancy label.

To get the maximum toast coverage out of your jam once it's opened, make sure to keep it in the fridge.

And for those of you who don't like pips in your jam, just heat the blackberries up on their own with a teaspoon of water till they're mushy. Then pop the fruit through a sieve to remove the seeds and just follow the steps above.

Comments

[Gill]

I've been good and already made my jam. I've also made some with apples and a bilberry conserve (I called it conserve 'cos it's a little bit runny!). Then I made some hedgerow jam with plums, apples, elderberries, blackberries and yummy hazlenuts in-crunchy toast for brekkie. :-)

[Emily]

Gill - your hedgerow jam sounds terrific! I'd love to know the recipe (unless it's a closely-guarded family secret - in which case don't worry!). I made my first ever bramble jelly this autumn, and loved the feel of making something from berries I'd harvested myself. Any other happy autumn ideas would be greatly appreciated - I've just become single for the first time in nearly 2 years and am feeling a little blue! thanks x

[Missem]

A few weeks age we made Crab apple jelly and it is great on toast, sadly too great cause Ad's dad polished it off!!!

[Sharon J]

I was wondering if you can eat elderberries - have made the elderflower cordial before, but wasn't sure about the berries. Don't they make a good wine too?

[Gill]

Hi Emily and Sharon

Yes, elderberries are fine to eat, just a little tart. They're lovely in a pie or a crumble with apples. Yum.

Don't worry Emily, the hedgerow jam's not a secret ;) The following recipe makes approx 81b jam and it's lovely! Here it is;

1lb each of elderberries stripped from stalks, crab apples (or cookers) cored and sliced, blackberries and wild plums (or damsons, or plum from the garden!). 3 pints water, 5lb sugar, 8oz hazlenuts and 4oz walnuts, both coarsely chopped.

Put all the fruit in a preserving pan with the water and simmer for 15 mins. Meanwhile, warm the sugar (helps it dissolve quicker) then add a bit at a time, stirring obver a moderate heat till dissolved. Bring to the boil and boil rapidly, the after 5 mins, add the the nuts and continue boiling, stirring occasionally, for about 10 mins or until setting point is reached. Skim if necessary then pot in warmed jars and cover. Seal while still hot. If it doesn't set, you may need pectin. If you have none to hand, the jam will be ok to reboil once you have it. Just make sure you keep it covered till you get your pectin and finish asap! Enjoy!

[Celia]

Can you believe this? I made blackberry jam and it was really stupid because it went SOLID and I BENT THE SPOON getting it out!!!!!!!!!!!

[Emily]

thank you so much Gill!!! x