In August we went on a family holiday to a place called Shatterford in Worcestershire. We stayed at the idyllic cottage on the Shatterford Lakes. The spacious cottage is surrounded by 6 adjoining fishing lakes that are filled with fresh natural spring water from the valley.
The lakes are perfect location for fishing and also for walking. The serene setting has stunning views, it is perfect for relaxing and you will see plenty of wildlife, hens, chickens, sheep and dear around the lakes.
A well kept road leads to the lakes where you can stop to enjoy the views, have a coffee in the cafe or enjoy a picnic on the rustic picnic tables dotted around. Each lake is surrounded by a path allowing you to walk around them. There is lots of bracken, greenery, wild shrubs and bushes and plenty of blackberry bushes.
August is prime time for the berry season and we found that the blackberry bushes had plenty of ripe juicy berries all ready to be picked. Picking the berries was not a difficult task, although filling the basket was as they were so temptingly juicy and delicious that it was really hard not to pop them straight into your mouth.
We picked lots of blackberries which we later made into blackberry jam and also apple and blackberry crumble. The unadulterated flavour of the blackberries was truly delectable.
Freshly foraged English blackberries made into delicious summer blackberry jam
- 3 cups Blackberries
- 1 cup Sugar
- 1 Lemon
1. Rinse the blackberries in water to remove any dirt and pat them dry on some kitchen paper.2. Place the blackberries with the sugar in a heavy bottomed pan and place the pan on the medium heat and bring the mixture to a simmer.3. Extract the juice from the lemon and add it to the blackberries and sugar.4. Simmer the blackberry jam for 25-30 minutes stirring intermittently. 5. Place a glass plate in the fridge, to check if the jam is ready, drop a blob of of jam onto the cold place and leave it to cool for a couple of minutes. After a couple of minutes draw a channel in the jam using your finger, if the jam remains parted it s ready. If the channel fills up the jam still need more cooking.6. Once the jam is ready, remove it from the heat and allow it to reach room temperature. 7. Transfer the jam to sterilised glass jar.
DetailsPrep time: Cook time: Total time: Yield: 1 jar