Fuchsia Berry Jam

Ingredients:

450g sugar
2 tbsp water (or any fruit juice or cider)
juice of 1 lemon
675g of ripe fuchsia berries, washed
generous handful fuchsia flowers

Method:

Combine the sugar, water and lemon juice in a pan. Heat gently over low heat, stirring, until the sugar dissolves. Take off the heat and set aside until completely cooled.

Now gently stir in the berries. Return to the heat and gently bring to a boil. Add in the fuchsia flowers, return to a boil and cook for about 15 minutes until the jam reaches the setting point.

To measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.

Take off the heat, then ladle the jam into sterilized and warmed jam jars. Set the lids on top then allow to cool completely before labelling and storing. Once opened store in the refrigerator.