With all the blackberries that I had picked, I decided to make some Bramble Jelly, I always do it in the oven and it’s dead easy.

All that’s required are equal weights of fruit and sugar in a dish, with some lemon juice and dried pectin (14g per kilo of mixture), or you can use jam sugar, which already has the pectin added. Just mix everything together.

cover the dish with foil and bake at 200°C for an hour, stirring and mashing a couple of times, leaving uncovered for the last 20 minutes.

Then strain it into jars. The pulp that’s left is very nice on plain yogurt, with ice-cream or even custard.