You can't go far at this time of year without seeing mile of brambles heavy with delicious, nutritious, black gems. It's coming to the end of the season, but there are still plenty of juicy blackberries gracing our hedgerows, and right now they're at their sweetest.
There's so many puddings and pastries you can make with blackberries, but I always make sure to fill a few jars with rich bramble jam, to take us through the winter. This recipe couldn't be easier.
500gms fresh blackberries thoroughly washed*
250gms preserving sugar
250gms caster sugar
Juice of one lemon
Place all the ingredients in a saucepan and cook on a low heat, stirring occasionally for about 20 minutes. This should be enough to reach a setting point. To test this, use a small bowl of iced water, and put in a few drops of jam juice. If it forms a rough ball, the setting point has been reached. If it's not setting, boil for another 5 minutes and test again.
When done pour into washed and sterilised jars.
French made Le Parfait jars are ideal for storing this delicious, autumnal jam.
*If you pick wild berries, the best way to wash them is using salted water. Just cover them with water, add a teaspoon of salt and leave for a couple of hours. Rinse thoroughly with fresh water.