This year has been a good year for bilberries on the moors. The tiny pink flowers appear in spring and are replaced with tasty purple berries as August approaches. They are delicious to eat right up there on the moors, or to pick and take home to be transformed into bilberry and apple pie or bilberry jam.
My mum’s old recipe for bilberry jam is 2 1/2 lb of bilberrys, 1/4 pint of water, 3 tbsps lemon juice, 3 lbs sugar and pectin (quantity as recommended by the manufacturer on the bottle or packet). Simmer the cleaned fruit, water and lemon juice for about 10 – 15 minutes, then add the sugar, stirring until dissolved, boil for 3 minutes stirring occasionally. Remove from heat, add the pectin and put into jam jars. Delicious!