Читать книгу Down to the River and Up to the Trees: Discover the hidden nature on your doorstep - Sue Belfrage - Страница 14

What could be nicer than homemade jam on hot toast? What’s more, blackberries can be picked for free from hedgerows and thickets throughout the summer. To make about six jars of your own blackberry jam you will need:

1.5 kg (3 lb 5 oz) blackberries

4 tbsp water

Juice of 1 lemon

1.5 kg (3 lb 5 oz) sugar

Tiny knob of butter (optional)

Wash the blackberries and put them in a large pan with the water and lemon juice. Simmer gently over a low heat until the fruit turns squishy. Add the sugar and heat gradually. While you are heating the mixture, put a saucer in the fridge to chill.

Once the sugar has dissolved, bring the jam to the boil for about 10 minutes, stirring constantly. To test whether your jam will set, plop a teaspoonful on the cold saucer and poke the edge of the jam. If the surface wrinkles, it will set.

When the jam’s ready, remove the saucepan from the heat and skim the foam from the top. To dissolve any remaining foam, stir a tiny knob of butter the size of a fingernail into the froth and remove with a spoon. Allow the jam to cool and thicken for about 10 minutes before pouring carefully into sterilised jam jars and sealing straightaway.

Tradition has it that the devil was thrown out of heaven on 29 September, Michaelmas Day, and landed on a blackberry bush. He promptly peed on the berries in revenge, which is why it’s best to pick them before October.