Four Seasons

As seasons change so should our diets. Eating fruit and vegetables that are in season are full of flavour, of better value and would reduce negative impacts on the environment. However, eating seasonally has almost become a concept of the past. We live in a society where absolutely anything can be in our hands with just a click of a button. We face an ever growing population, a surge in obesity, an increased amount of ready meals being consumed and the unwillingness to cook. This makes me ask myself; “Who really cares whether it is in season or not?” Would it be out of the ordinary to have strawberries on the dinner table on Christmas day…? Let’s face it probably not. We have become out of touch with nature as supermarkets provide us with almost anything all year round. It is so easy to pick up tomatoes in January despite them being pale in colour and flavourless, yet we still buy them. But how much attention do we pay to the label that states “Grown in X”?  For the most of us, including me, we pay little or no attention at all.

This is where part of my love for foraging came about. I enjoy a leisurely stroll, and I am fortunate to have the Lickey Hills close by. In the past three years my knowledge of food, nature and the environment has grown- not as much as I desire. If we respect Mother Nature she will in kind fruitfully pay us back. There is nothing more satisfying than foraging for wild produce and turning your pickings into meals, pickles or preserves. As autumn is settling in blackberries are at their best; beautifully glossy, plump and full of flavour. They should be a staple ingredient to British cuisine. They add colour to our crumbles and are also perfect for homemade jam.

Foraged Blackberries & Bilberries

Spiced Blackberry & Apple Jam

Makes: 5 x 250g jars

Equipment:

• Large heavy based saucepan
• Sugar thermometer or probe

Ingredients:

• 1kg blackberries, washed in salt water, rinsed and drained 
• 500g cooking apples, peeled, cored and sliced
• 150ml water
• 1 star anise & 1 cinnamon stick
• 1.5kg jam sugar

Method:

1. Place the blackberries, apples, water and spices into a pan, cook until soft
2. Add sugar, stir until dissolved
3. Bring gently up to the boil, boiling for  10-15 minutes, the jam should reach 102 degrees Celsius
4. Check the jam has reached setting point by placing a tsp of jam on a cold plate and allow to cool. Push a finger through the jam, the surface will wrinkle if it has reached setting point
5. Allow to cool slightly then pot and jam into sterilised jars and seal.

Spiced Blackberry & Apple Jam

This is an ideal gift to make for jam lovers this Christmas as it can be made ahead of time. The jam will keep unopened for at least a year and in the refrigerator (opened) for 6 months.

If you too would like to have a go at foraging, I highly recommend buying “The Thrifty Forager” by Alys Fowler.

-CookmansCreations