It's jam making season

This morning while out walking with my friend we gathered a load of brambles (blackberries) from the hedgerow. When I got home I made a batch of rhubarb and bramble jam. I did of course have to test it and can confirm that it is absolutely delicious. We don't tend to eat a lot of jam but I think we might be glad to have it on the shelf when the winter months are here as I think we are heading for a huge lockdown as soon as the colder months hit. Tony and I won't be shopping and I want to get as much fruit preserved as I possibly can. The hedgerows are absolutely dripping with brambles right now and the hazel nut trees are well loaded with nuts. If Mr Squirrel leaves any for us I will pick some and add them to my food store. There is a plum tree locally with a huge crop of big juicy plums which Tony and I plan to take a look at one evening next week. They will be halved and frozen for the winter. I might even have a go at bottling some. I would appreciate any tips on bottling whole/halved fruit as it isn't something I have done before

When making jam I don't bother with a jelly bag and all that dripping over a bowl. I just squash the cooked fruit through my metal sieve and have never had a cloudy jam yet. If I am making something that has loads of seeds I sieve them all out before adding sugar.