Autumn is definitely here! It's chilly outside, and I've even started wearing my favourite rollnecks again.
It's like the moment when you finally give in and turn the heating on, I've given in and started wearing rollnecks! And I may have put the heating on just the once, too..
Will was out for the evening, and I had the flat all to myself. Doctor Foster on catch up, ready to go with a cup of tea in one hand and a slice of toast in the other. It's the simple things in life for me hey!
And as much as I love buttery toast, I do like to mix things up a bit!
Homemade blackberry jam slapped onto toasted sourdough - delicious. Or if you're more into nut butter, see how you can make your own here.
And as always, I'm all about simple and easy recipes. See below:
300g blackberries (If you have a pick-you-own farm nearby, it's a great activity to do with children, and cheap too!)
300g preserved sugar
Simply put all of your ingredients into a saucepan and bring to the boil. Once boiled, reduce the heat to a simmer and leave for 12 or so minutes.
Take a little and pop into the fridge for 2 minutes. If the jam crinkles, it is ready. If not, simmer for another few minutes.
You will notice a lot of froth forms on the surface. To get rid of this, take a little butter and run it with a knife across the froth. This will help remove it, and leave you with simply the jam mixture.
When the jam is ready, put it into a sterilised jar. (This recipe made about 2 jars worth!) And put into the fridge.
The jam will need to be left overnight before use.