Cook: Amanda Penrose
Pick hundreds of blackberries, eating as many as possible on the way.
Measure your blackberries (1 kilo will make about 6 small jars of jam) and wash them but don't dry them.
Measure out an equal amount of sugar to the weight of the blackberries.
Boil fruit in a HUGE pot until mushy, and add sugar slowly(ish).
Make some scones, whip some cream, invite everyone over and FEAST!
Raspberry jam works the same way - but add a tablespoon of lemon juice per kilo of raspberries for a bit of extra pectin (that's the stuff that sets your jam).