Let’s see how to prepare wild berry jam.

First of all, clean all the fruit, removing all the leaves and stems, then wash well, gently pat dry with a towel, and check again for any impurities. In a pot with high sides, pour the wild berries, add the sugar, mix well until dissolved, then bring to a boil over low heat for 40/50 minutes. Continuously stir, making sure the jam doesn’t stick. Midway through, use an immersion blender to blend the jam, leaving some pieces. Check the desired consistency; I recommend doing the plate test as I do: pour a teaspoon of jam onto a plate and see if it’s the desired consistency. If the jam doesn’t run when you tilt the plate, it’s ready. While still hot, fill the previously sterilized jars to just below the neck and invert them until they are cool, ensuring a vacuum seal forms. Raspberries have seeds; when blended, many dissolve, but some remain. If you don’t like them, you must filter the jam with a fine mesh strainer before placing it in jars.