Making good use of English Autumn Fruits

The best and tastiest way to use up all the spare fruits is to make delicious jams. Blackberries can be mixed with other hedgerow berries e.g.rosehips and elderberries. Make either a jam or jelly, jams show the fruit, jelies have to be strained through a jelly bag and are set clear - a long process. Blackberry and apple is popular (use up spare cooking apples) personally I favour just blackberries. There were also plenty of wild plums this year (I think they are called bullaces - let me know if I am wrong) and these make a lovely yellow jam. Remember to sterilise the jars first with boiling water, I just use granulated sugar but feel free to buy the new-wave preserving sugar (didn't notice any difference the one time I used it). Half the quantity if there isn't so much fruit about. Remember to buy a packet of wax seals/plastic covers before you start. To test for set point you can either buy a sugar thermometer or use the wrinkle test. For this method place a saucer in the fridge, when you think the jam is ready put on a teaspoon, tip the saucer and see if it wrinkles, if it does it is ready to pot.

Recipes

BLACKBERRY JAM

You need:-
3lb/1.3kg blackberries
3lb/1.3kg sugar
1/2 a lemon

Cut the biggest blackberries in half, squash some smaller ones to release pectin. Simmer the blackberries in 3 tablespoons water, add the sugar and juice of half a lemon then stir and simmer to dissolve the sugar, boil fast for about 3 minutes, test for setting, pot in the still warm jars, cover and label.


PLUM JAM

3lb/1.3kg plums (under-ripe is best)
3lb/1.3kg sugar
1/4pt/130ml water

Remove the stones, quarter and cook the plums. Add the sugar, stir until disolved, bring to the boil, boil for about 20 minutes, test for setting, pot in warm jars.