We simply don’t buy jam any more. Homemade jam is too delicious and so simple to make that even when we run out (rarely), I can’t bring myself to buy the shop stuff any more.
Although my favourite jam is strawberry, I find that we often prefer to use foraged fruits – like blackberry and elderberry.
We try to go picking a few times at the end of the summer when the evenings are still warm, but the worst of the heat is a recent memory.
The lanes near our house are filled with huge juicy blackberries, and a couple of hours of foraging normally yields a couple of kilos of the fruit.
This recipe is a simple adaptation of the one in the River Cottage preserves book.