Earlier in the year, we enjoyed our best yet blackcurrant crop and so of course I made jam! I love blackcurrant jam made into a hot drink or simply spread on toast. As the blackberries were ripening at different rates, I picked them as they were ready and froze them until I had enough. Freezing them in a single layer on a baking tray before bagging or boxing them prevents them from all sticking together – not sure it’s really needed for jam making, but that’s the way I like to do it! I found a simple recipe on the BBC food website which was easy to follow for a newbie jam maker such as myself. I made the jam in 2 batches, just in case I made a mistake – I didn’t want to ruin it all! As it happened, I overcooked the first batch. It’s still perfectly useable and doesn’t taste burnt, but is rather solid in the jar! The second batch seems just about perfect. The smaller jars quickly found their way into my Mum and Grandma’s cupboards! I’m now looking forward to the blackberry jams and jellies and other hedgerow delights available at this time of year!