Making Jam from Wild Fruits

Written by Demetrius Vouyiouklis

jamI quite enjoy making my own jams, particularly at the end of the Summer/beginning of Autumn, when there is a lot of juicy, wild fruit available near our home. I reckon my homemade jams are tastier than ones you buy at the supermarket and a lot cheaper.

The fruits most abundant locally are brambles and plums and I make plum or plum/bramble jam. I tried making jam from brambles only and did not enjoy the result.

For my jams, I usually collect a mix of the small yellow and red plums and brambles. I like to use brambles that have just matured early in the season to get the freshest flavours. Below is my jam recipe.

  • 2kg of yellow+red plums, or 1.5kg yellow plums and 1/2kg brambles
  • 1.5kg sugar
  • 1 tablespoon salt
  • 2 soup spoonfuls butter

I first cook the plums alone until soft, then sieve to remove the stones. I then add the rest of the ingredients, heat-dissolve the sugar and bring to the boil. I let it simmer with occasional stirring for another 20-30min, until set. I test to see if the jam is ready by spooning some onto a plate and looking for consistency when cool.  I then spoon into jars as above. One tip is to pour the jam into a plastic water jug for adding to the jars without any mess. But beware not to get scalded!

In my opinion, the advantages of cooking in the microwave oven are colour preservation, avoiding the use of metallic implements which may impart unwanted flavours, and convenience – the washing up is a simple matter of soaking in water for 10-20min, rinsing then using a little bit of detergent and rinsing again.