How To Make Jam With Fresh Foraged Fruit - Easy To Follow Recipe 🍯

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories.

pectin

💰Cheaper: cornstarch

Cornstarch can thicken the jam but may alter texture.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity but changes flavor.

fruit

💰Cheaper: frozen fruit

Frozen fruit is often cheaper and available year-round.

Collect a couple of handfuls of blackberries, a few handfuls of hawthorns, some elderberries, and slows from the blackthorn tree.

Peel the apples and chop them into tiny pieces, leaving out the cores.

De-stone the slow berries by squeezing them to get rid of the pit, using about 10 slows.

De-pip the hawthorn berries by squeezing them into the bowl, using about a handful.

Pick off the elderberries using a fork and add them to the bowl.

Measure out the total amount of fruit using a mug, ensuring it weighs the same as the jam sugar you will use.

Add the same amount of jam sugar to the fruit mixture.

Place the pot on medium heat and stir until the mixture reaches boiling point, which takes about five minutes.

Mash the blackberries and elderberries in the mixture, leaving some chunks for texture.

As the jam starts to boil, place glass jars in the lowest setting of the oven for five minutes to sterilize them.

Let the jam bubble and boil for two minutes, then add a knob of olive oil margarine or butter to reduce foam.

Continue boiling for two more minutes after adding the butter.

Pour boiling water over the jam lids while the jam is boiling.

Turn off the heat and take the jars out of the oven.

Pour the jam into the hot jars and seal with the lids, which will be sealed by the heat from the jam.

Cooking Techniques

Equipment Needed

Spice Level: