Homemade Berry Jam

Over the past few years we have been making our own jam – and what a blessing it has been. I would never have pictured myself as a mommy who makes her own jam but when you have 7 people scraping a tin clean in no time (and you see all the preservatives added – one becomes something one didn’t expect.)

Raspberry Jam

Many people ask me how I make jam and to be honest it is so simple – once someone has told you how ūüôā

Last month we spent a day with some friends who own a campsite in the

Drakensberg and while we were there Knight #1 and I spent some quality time together picking bramble berries. (I believe that these are known as blackberries elsewhere.)


We picked and picked and picked and came home with one treasured kilogram of berries. This was then made into jam (we managed to squeeze out 3 jars from our precious kg.)


Here’s how we made them:

  • Weigh your fruit (we’ve used this recipe with figs, plums, strawberries and
  • Add the same amount of sugar as you have fruit – though I do find this often too sweet so I have on occasion halved it.¬†blackberries)
  • The boil it all up together. (You can also cook the fruit first and then add sugar once it has softened. This sometimes help prevent the sugar burning on the bottom while the fruit cooks.)
  • Keep stirring all the time as it catches and burns easily. Slightly reduce the heat and keep it bubbling away. (Please be careful it doesn’t pop up onto you as it will burn really badly at this heat!)
  • Simultaneously boil a big pot of water filled with the bottles and lids you want to use for the jam. These need to boil for 20 minutes to steralise them.
  • Once the jam is boiling you will want to know when it is ready. The easiest way to do this is to put a tiny drop on a saucer and then tip the saucer. If it runs easily it is not yet ready. Once you tip the saucer and the jam is sluggish or doesn’t really move it is ready.
  • Take the jars out of the water and tip jam into the jars. Fill the jam right up to the top of the jar -so if overflows slightly – and put on the lid. This heat will create a vacuum and will keep the jam fresh for the next year. (We usually do this late at night when all little people, are fast asleep and not busy running under boiling pots!)

Yes, we have had some jams that have gone off and others that have ended up being very runny but overall it has been a great skill to learn and one way that we can keep eating jam daily without worrying about the excessive cost or the preservatives poisoning our bodies.

Yum, Yum bramble berry jam on huge pancakes!

Let us know how your jamming goes.

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Yummy Raw Food

Raw eating is a fairly concept we stumbled upon two years ago and it makes so much sense! Think about it we are living beings and we keep feeding our bodies dead food and wonder why we feel sluggish and not able to reach our full potential.

If however you eat raw fruit and veggies, their living goodness is immediately transferred to your cells and can start reproducing living, energised cells. It’s obviously not possible to eat only raw food but we’ve been amazed at how much we can add to our diet. The easiest being salads. We try to grow our own veggies so that there are no chemicals sprayed on them. Potatoes and carrots however we need to buy as we go through these so quickly that we could never keep up!  

We’ve juggled with the idea of organic vs non-organic and have realised that although organic is¬†obviously¬†better we simply can’t afford it at the moment. This resulting in that if we went organic we’d more likely give up on the raw food idea as we wouldn’t be able to sustain it. So our mantra for this season is that “non-organic and raw is better than commercially cooked.”

We can’t be controlled by these¬†aspects¬†of life and ruled by them but instead let them work for us personally.

Some other ideas are to:

  • Cook brown rice and add grated carrots, beetroots, some lemon and seeds.
  • Grated or chopped carrots with¬†raisins¬†and coconut.

www.hacres.com has many more amazing ideas!


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