This is a wild blackberry jam recipe without pectin, easy to make at home and enjoy during the winter months. Towards the end of Summer, until October, when the weather is still mild in England, there is an abundance of wild blackberries inviting us to indulge in their tasty goodness.
Wild blackberries grow almost everywhere. You will see their thorny branches take over hedgerows in busy urban parks, public footpaths and even in domestic gardens.
Blackberries are easy to identify in nature, therefore make the perfect introduction to foraging.
Gathering wild foods and consuming them is one of the best ways to connect with nature and can help us boost our mental wellbeing.
Tips for foraging wild blackberries
Picking blackberries is relevantly easy. Gently pull the blackberries away from the plant.
Leave any red ones behind as they will not ripe after you cut them.
Use a container but don’t overfill it as the berries may get squashed and bruised.
You may want to wear some old clothes as the berries stain.
Most importantly: wash the berries and leave them in salty water for 30 minutes to remove any insects hiding inside.
Did you know that ten blackberries count towards your five portions of fruit a day? This is because they are full of vitamin C, Vitamin K1, fibre, Potassium, Manganese, Calcium and protein.
The high fibre in blackberries helps reduce cholesterol and promotes healthy gut bacteria.
Moreover, they may have a positive effect on heart diseases and diabetes.
Blackberries also contain antioxidants such as anthocyanins which have anti-inflammatory and anti-microbial properties.
Finally, according to BBC Good Food, “consuming wild blackberries may provide a protective effect on the brain thanks to their rich polyphenol content.”
Blackberries are small nutritional wonders, so it is not a surprise they have been part of the human diet for thousands of years!
Wild blackberry jam recipe
In this pectin free recipe, we cook the fruit with the pips to help the jam set. If you prefer your jam seedless, you can remove the pips, but the end result may be a bit runny.
- 1kg wild blackberries
- 850gr sugar
- 3/4 medium size sterilised glass jars
Gently rinse the berries in cold water. Leave them in salty water for 30 minutes and remove any bugs hiding inside.
Drain the water and add the sugar. Layer the blackberries and the sugar together.
Leave for an hour or so until the sugar starts dissolving.
Put a small plate in the fridge (you will need later it to check if the jam is set).
Put the mixture in a large pot on low heat until the sugar is completely melted.
Bring it to a boil and then let it simmer until the fruits are soft and the mixture has a smooth consistency.
Take a teaspoon of jam and place it on the cold plate that has been in the fridge.
If the jam is ready, you should see a wrinkle effect when you push the jam with your finger.
When the jam is ready, leave it to cool down for 10 – 15 minutes, and then start filling the sterilised jars.
Once open, you should keep the jars in the fridge.
The jam is perfect spread over peanut butter on toast or mixed in vegan yogurt, over vegan ice cream, in porridge or in tarts and cakes!
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