I love all berries, don’t you? I love end of summer, early autumn especially for bush berries. They are packed full of nutritional goodness and vitamins that can help fight infections and support immune system. They are also versatile, easy to use and preserve.
I have been making jams lately and it is a very simple method.
Choose berries you want to use or which are seasonally available, e.g. blackberries at the moment at the end of August. Wash them and put in a pan, cover with sugar and bring gently to the boil. Add sugar as much or as little as you want depending on how sweet or sour you wish your jam to be. Once boiling reduce the heat and simmer for about an hour, possibly a bit longer. Take off residue off the top of your jam as it cooks, if any, and stir occasionally. When it is thick how you like it, let it cool and put in jars. I keep mine in a fridge and enjoy a cup of tea in the evening.
You could also add herbs to your jams, experiment here, e.g. rosemary, if you like that strong taste, mint might go well with raspberry, perhaps.
I have made red current jam and blackberry/apple jam recently using fresh berries and cooking apples from my trees.