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
- 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).
- Bring to the boil then simmer very gently until the fruit is soft, about 20 mins. Add the sugar and stir until completely dissolved.
- 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.
- Stir a little butter through the jam to dissolve any scum on the surface. Tip into sterilised jars and seal once cooled a little.