BouldRake wrote: Turning them into jam is a massive pain in the arse because you've got to find pectin from somewhere, and what's the point of paying for pectin to cook foraged berries?
If you are using end of season fruit which is low in pectin, try making pectin stock,
Home Made Pectin Stock
You can make pectin stock using cooking or crab apples. Crab apples are best for making stock.
Take washed cooking apples or crab apples. Slice and place in a stainless steel or enamel saucepan. Don’t peel or bother coring, removing the pips etc. Just cover with water and bring to the boil. Simmer until the apples are mushy and then strain through a metal sieve,
Leave the liquid overnight (no idea why overnight) and the next day bring back to the boil and reduce the liquid by half.
The stock will keep for a couple of days in the fridge. You can freeze it but freezing reduces the its effectiveness. You can also bottle your stock for storage.