Call us naive but we really had no idea that blackberries grew in the wild, let alone grew like crazy!
This week our trip around Australia took us to the land of rolling green hills in a little town called Candelo (not far from Bega). Hidden just out of town is one of the most relaxed and inviting places we have ever been to, Cowsnest. We felt right at home and were welcomed by those that call Cowsnest home and by fellow wwoofers. One of our tasks this week was to help Cownest farm get ready for the Candelo Markets, where they have the Cowsnest Cafe each month. We made slices, cakes, pies, salad, and their signature blackberry jam. Shay was lucky enough to be shown, by the lovely Swedish resident Anna, how to make the jam and we are excited to share it with you guys. The recipe is a little bit fast and loose but you’ll get the general idea lol.
Wild Blackberry Jam
Ingredients: Wild Blackberries Raw Sugar (we made a batch with 1 cup honey for 1kg of berries which worked well too) Lemon Juice (optional)
Step 1: In a pot reduce your amount of berries by 1/3. You can use a skewer to measure/mark the height and keep track of the berries as they reduce. It took our batch a few hours but we did a couple of kilos of blackberries (you can see the pot we used and the skewer in episode 2). Other berries won’t take as long. If using you can add lemon juice here to help the berries set, about 1tsp.
Step 2: Take the pot of the heat and add raw sugar to bring the mixture back up to its original height.
Step 3: Once the level is reach put the pot back on the heat and bring to the boil.
Step 4: Test the jam is set by putting a plate in the fridge, once cold spread a tsp of jam across the plate, if its set it won’t drip or spread when you hold the plate up.
Step 5: Place the warm mixture in sterilised jars.