This is a recipe to make use of the wild fruits that are free for the picking from the hedgerow that makes a lovely flavoured jam to have on piles of hot buttered toast.
Equal weights of blackberries and elderberries washed and stalks removed (with the elderberries I use the tines of a fork to pull the berries off the very fine stalks)
Weigh the fruit and then put in a preserving pan. Using both hands squeeze all the fruit gently (the colour does stain the hands but it does wear off eventually so you might like to put on a clean pair of food hygiene gloves at this point). Slowly bring to the boil stirring the fruit constantly then keep boiling for approximately 20 minutes.
Meanwhile for each 450g/1lb of fruit measure out 350g/12 oz of preserving sugar and warm briefly in the oven (this helps speed the setting process up) . Add the sugar to the pan at the end of the 20 minutes then mix thoroughly, bring back to the boil and boil again for another 20 minutes or until setting point is reached.
Pour the jam into warmed dry sterilised jars and cover whilst still hot