Wild Blackberries and Fig Jam

Friday, 2 September 2016

That´s it. The end of my summer holidays has finally arrived, too soon as it always happens.

Today, as everyday, the windows were flung wide open in our bedroom, and the sun was already hot by the time we got out of bed.

As it was our last day before flying back to rainy England, we´ve decided to go on a little excursion across the river.

After an amazing "churros and chocolate" breakfast in the park, we´ve headed towards the River, surrounded by olive trees, fragrant fig trees and brambles filled with sweet blackberries.

Days like this always remind me of my childhood. One of my favourite memories is picking bowls full of blackberries and eating freshly picked figs from the surrounding paths.

These days, I absolutely love seeing the boys getting utterly excited when their bowls are full. We have stopped a few times for a quick swim in the cold stream water, and then walked back when it was too hot to carry on.

On our way back, we´ve considered all the different recipes we could prepare with our harvest. Jam has been, by far, the most voted option.

This homemade Jam is surprisingly easy to make! It literally involves 4 ingredients and less than 30 minutes of work.

I will now have summer memories in a jar all year round.


500gr Blackberries
800gr Figs
1kg Granulated Sugar
Juice and zest of 2 lemons


Rinse the blackberries and figs.

Cut the figs in quarters and put in a preserving pan. Add the blackberries, sugar, lemon juice and zest and cover with cling film. Leave overnight.

Uncover the fruit and stir. Place the pan in the hob and simmer for around 10 minutes stirring continuously. Increase the heat, bring to the boil and cook uncovered until setting point is reached, for around 20 minutes. Blend together and turn the heat off.

To sterilize the jars, remove the lids and put to one side. Place the jars into a deep pan and fill with water until the jars are covered. Bring to the boil and keep at the maximum temperature for 10 minutes, turn the heat off and cover the pan to keep the jars warm until you are ready to fill them.

Ladle into the jars, filling to the very top. Cover with screw-top lids and place onto a kitchen towel upside down for 12 hours.

The jam will keep for over a year in a dry cool place, away from direct sunlight.

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