So on to ingredient availability - if you are into seasonal eating then you need to keep your eyes peeled while you're out and about, and follow the blackberry picking rules, okay? We've got loads here, and because of being out every day walking Eli we've grabbed them as soon as they're ripe, but they have been kind of taking over the fridge, which as far as I'm concerned makes jam practically a necessity. Oh yes.
I read the other day that you're not supposed to wash soft fruit until you're ready to use it. I don't know about you, but I've always washed everything when I've got it home so that they've been ready to eat whenever I happen to have opened the fridge! I can see the logic, I mean, I understand that the swishing around and even the weight of the water could bruise or crush really ripe blackberries and raspberries, but unless I'm misunderstanding some important element, isn't the alternative going to mean lots of teeny little bugs in the fridge? Well, you can make up your own mind - I'm just passing on the information!
It's that easy. Oh, you want amounts too? Okay . . .
75ml lemon juice
Is that better?
Sterilise your jam jars before you go any further! For the amounts given you'll need two or three ordinary jam jar size jam jars (obviously more if they're little, less if they're big).
Rinse the fruit briefly, and put it in a big saucepan or stockpot over a medium heat, with a little water - 75ml ish.
Bring to the boil, add the lemon juice, stop stirring and start timing - it needs to boil vigorously for five minutes.
My jars were snaffled away by the Cupboard Monster before I'd had a chance to take any pictures, but trust me - they look gorgeous. When I can convince the afore mentioned Cupboard Monster to reach up to those top shelves and get me a couple down I'll add a photo to this post.
In the meantime, take a look at what I did with some of the rest of the blackberries . . .
. . . just click to go to the recipe . . .
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