• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

One of the most delicious and divine jams ever, colourful and flavourful. Perfect for breakfast, snack and tarts. Low-sugar recipe. This jam reminds me of my Italian childhood when I used to pick up blackberries with my parents and my sister. We would go on early summer mornings with gloves, buckets and hooks, coming home with buckets full of big and ripe berries. My mum would start immediately working on the jam preparation and for a couple of days our house smelt of sweet berries all over the place!

Difficulty: Easy
Recipe per 4 medium-sized jars
Preparation: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

1kg (2lb 4 oz) freshly picked wild blackberries
350g (12 oz) caster sugar
30g (1 oz) pectin
Juice of 1/2 lemon

1. Wash the berries with cold water to remove dust and leaves.
2. Puree the berries with an immersion blender (or stick blender). If you don't like seeds in jams, be patient, and strain the finished puree through a sieve to remove all the seeds. I love seeds in this jam so I don't take them off.
3. Add pectin and sugar to the puree.
4. In a large non-stick saucepan simmer the fruit mix for about 3 minutes. Stir often using a new and clean wooden spoon. Check the consistency by pouring a spoonful of jam on a plate. If you feel it is too liquid, add the juice of half a lemon and repeat the cooking for another 3 minutes.
5. Meanwhile you can sterilize your jars and lids in boiling water for 15 minutes and keep them warm (alternatively you can place them in the oven at 110C-225F for 10 minutes).
6. Pour the hot jam into sterilized warm jars and seal immediately. Turn them upside down for 5 minutes (this process will form a vacuum inside that helps to preserve jams for months).

NOTE: This jam contains is very low in sugar and is simply divine. If you do not use pectin you do have to use a lot more sugar and cooking for much more time.