Last of the Two Mile Jam
Friday, November 25th, 2011
I’ve just used the last of this year’s batch of Two Mile Jam. I used to make this in late summer or autumn, using fruit grown or foraged within a two mile radius of our garden in Nairnshire, and every time I spread it on my toast I was transported back to the favourite haunts that had supplied the ingredients.
All the knobbliest apples from the Bramley tree went in, along with the brambles and late wild raspberries that grew along the banks of the burn. Blaeberries from deep in the woods were essential (I kept some in the freezer in case they were over before the other ingredients were ready to pick). Occasionally a few rowan berries or a spare blueberry from the garden fruit patch were added, depending on what was around.
In fact, all of these fruits grew within about a quarter of a mile of the house. So why was it Two Mile Jam?
Because for the secret ingredient, the one that gave the jam its rich, almost alcoholic flavour, I had to walk two miles down the road to the nearest elder trees and ask their permission to take some berries. (Asking permission is traditional. In case you’re wondering, they’ve never refused.)
Elder berries are a magic ingredient for all sorts of things - smooth, deeply fruity, and full of very healthy stuff: according to the ethnobotanist James Wong they have anti-inflammatory and anti-viral properties. But mainly they’re just yummy.
This year’s batch of jam was a bit smaller then usual as we were preparing to move house and my foraging time was cut short. Last year’s big batch (in the cake in the picture) lasted us right through to snowdrop time. This was the last time the smell and taste of a jam will transport me to the woods and streams of Nairnshire. I wonder what I’ll find withing two miles of our new home?







