Homemade jam using foraged fruit is a labour of love. This delicious, sweet spread is made with blackberries that I foraged during the summer and stored in the freezer.
This method of foraging and freezing means that you can enjoy making jam all throughout winter.
- Simply mix together your berries, sugar, and lemon juice – pips and all, for a healthy dose of pectin, which will help to bind the jam. Add a pinch of Maldon Salt to enhance the flavour and temper any bitterness. Cook on a low heat, stirring regularly.
- Once the fruit has thickened and turned jammy, remove from the heat and add to a sterilized jar.
- There’s nothing better than warm jam on toast, so make sure you try a bit before sealing. Delicious.
