We stumbled across a patch of wild redcurrants recently. A says there are several known Roman villas around the area so it's completely possible that these are the decendants of a two-thousand year old fruit garden ... who knows? I don't suppose we can ever really be sure.
|Wild strawberries the size of redcurrants|
|Handful of wild strawberries|
|Woodland berries in the weighing pan|
1 1/2lb mixed wild berries (though you could of course use bought or grown ones) such as raspberries, redcurrants, strawberries and cherries with the stones removed
1 lb 14 oz jam sugar (with the added pectin)
Knob of butter
Wash plenty of jars and place on a tray in the oven at gas mark 1/2 - 1 to heat through. Place the washed and drained berries in a large pan and crush with a potato masher. Add the sugar and heat gently until completely dissolved. Add a knob of butter. Increase heat and slowly bring to a rolling boil (it will continue boiling even when stirred) and boil for 4 minutes. Pour into hot jars and seal immediately. Leave to cool.
|Finished woodland jam|