When I was small we had a blackberry bush at the back of the garden. It was a constant source of amazement to me… how little shiny bobbly fruit GREW all by itself, which you could then pick and (best bit) eat. Magic.
Hours were spent with my brother dressed as Superman, (him, not me) hunting for bears, talking to fairies, (me, not him) picking blackberries and delivering bowls of them back to the castle, (kitchen) where they’d be devoured immediately, sprinkled on porridge or made into jam.
I love jam. And I do mean love. It’s warming and cosy and after one bad college breakup it appeared to be the only cure. Thickly spread on anything I could find, it’s a miracle I didn’t turn into a raspberry. Or a bagel.
Here is my easypeasy recipe, (thank you Jamie Oliver) and if Poppy can handle it, then you’ll be making it with your eyes closed. On one leg. And a saucepan on your head.
Poppy’s True Love Strawberry Jam
2000g Strawberries (or any other berries you fancy)
300g Caster Sugar
1. Put the strawberries and the sugar into a bowl and mix until all the fruit is covered.
2. Use your hands and scrunch up the strawberries until all the sugar has dissolved and the
fruit is mushy and pulpy.
3. Pour into a saucepan and bring to the boil. Then simmer for 30 mins, skimming off any
foam as it cooks.
4. Leave it to cool, then pop into sterilised jars.
This freezes really well too, so if you see berries on sale, grab em and you’ll have jam aplenty to last you through whatever life may throw at you.
It’s the simple things.