Hedgerow jam.

27.08

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G O O D B Y E   S U M M E R

Blackberry season always feels like the beginning of the end of summer, doesn’t it?

I’ve been picking berries a few times a week for a good few weeks now, and built up a stash in my freezer with the idea of making jam. I’ve been on something of a jam kick lately, after eating so many delicious kinds made by our friends Lizzie and Tania’s sweet Maman in France at the beginning of the month.

And so, it was to Cathy’s recipe that I turned for my first foray into jam making…

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A kilo of berries (mine were frozen), left to defrost and macerate in 800grams of sugar overnight, and then mixed with the juice of a lemon. Bring to the boil in a large pan, and then cook for 20 minutes. Do the ‘wrinkle’ test by pouring a little of the juice onto a clean plate and then let it go cold- if it forms a skin that wrinkles when pushed with your fingertip, it’s ready to jar.

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Pour the jam out into clean, sterilised jars, and screw the lids on tightly. And that’s it! I tasted a jar the next morning, spreading the jam onto freshly buttered toast and eating straight from the chopping board. Quite possibly the most satisfying piece of toast I’ve ever had!

And you know the best thing? When I nipped out to take the photos of the brambles that I wanted for this blog post, the hedges were so heavy with berries that I ended up collected another great bag-full.

So I think I’ll be making more jam again quite soon…

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