Nature has a funny way of giving us what we need, exactly when we need it. Just as our defences brace for colder days, blackberries arrive bursting with vitamin C, and this jam captures it perfectly.
Preserve it now and you’ve banked a small winter shield, just as our ancestors did, tucking late-summer fruit into jars, crocks and cellars so colour and vitamin C were on hand when the frost set in.
Stir a spoon through raw yogurt or kefir, swirl into warm water with lemon and a pinch of sea salt when you’re run-down, or pair it with iron-rich meals (like stew or liver pâté) to boost absorption.
Ingredients
- 500g blackberries, we used fresh but frozen will work too
- 2 tbsp raw honey
- 2 tbsp Organised
Method
- Add the blackberries and a dash of water to a large pot on a medium heat. Bring to a boil then turn it down to a very low heat.
- Add in the honey, stir everything together and cook down the blackberries until they are fully broken down and you have a chunky jam kind of consistency. It should take about 25-30 minutes. Make sure to keep stirring to prevent from burning.
- Add in Organised and mix everything together. Don’t worry if the jam looks a bit runny it will thicken up once it cools down completely.
- Transfer the jam to a jar or glass container.
