Rinse your freshly foraged fruits and pop them in a steel pan, along with the zest and juice of your orange. Place a small plate in the freezer- this will come in handy a little later!
Cook on a low heat for 10-15 minutes. Stir frequently until the fruit becomes soft and mushy. Don't be afraid to give them a good squish!
Grab a sieve and pop in your fruit. Mush it through to create a smooth puree.
Pop your puree back in the saucepan, along with your sugar.
Place over a medium heat and let it bubble gently, stirring frequently, until you reach the setting point. To test if it's reached setting point drip a little jam on the plate you've placed in the freezer. If it wrinkles when you push your finfger though it, it's ready! If not, keep on cooking it down.
Pour your jam into sterilised jars and pop the lids on whilst hot (to create a seal). Enjoy!
Your finished jars should keep for several months in a cool dark place. Once opened, keep in the fridge.