Tag: rubus fruticosus

Still got Blackberries in the freezer? Try this!

Still got Blackberries in the freezer? Try this!

I am so excited because I just found a bag of blackberries at the back of my freezer. I thought I’d used them all, though no! I haven’t. These will be perfect for making a yummy dessert, and it is party food time of year, […]

A Forager’s Dog – Paddy foraging Blackberries

A Forager’s Dog – Paddy foraging Blackberries

  I have a foraging dog. He’s called Paddy McGinity (a name I inherited rather than gifted to him), and yes, he can climb rocks and cliffs as agile as a goat. Most of the time my dog is with me on forays, while I […]

Getting Jammy with Blackberries

Getting Jammy with Blackberries

Ahhh, blackberries (rubus fruticosus), our native super fruit, so full of flavour, fibre and vitamin C. Pretty much everyone knows blackberries, actually it is blackberries that makes many people a forager, yes, if you’ve picked and eaten wild blackberries you are a forager!

I love to pick and munch these wonderful fruits as I walk; staining my hands and getting the vitamin C hit that my body is often craving this time of year. Traditionally I would make a large, annual blackberry and apple crumble; feasting on the fruits of a foray with friends and filling up on autumn’s bounty.

This year they’ve come early, I’m scattering them on my morning muesli and dreaming of hot buttered toast lathered with freshly made blackberry jam…

There are many ways to make a good blackberry jam. Myself, I like to include the pips and the substance of the fruits, and not strain all that fibre and texture out. It is a jam I’m longing for, not a jelly. This is my favourite jam recipe, tweaked over the years, and enjoyed every autumn through to winter. Here’s an image of my lovely thick jam, made with whole blackberries for a great texture and feeling of sustenance.

(Blackberry jam using the whole blackberry fruit)

Here’s my recipe, actually, I call it a ‘Blackberry Preserve’ as it preserves the blackberries whole. This recipes makes 3-4 jars, so hopefully enough to see you through winter. I use soft brown sugar to add extra depth, blackberries also contain natural pectin, making them perfect for jam making (no need to use jam sugar nor add apples). Obviously, do adjust the amounts depending on how many blackberries you pick, and remember to leave some for others and the wildlife.

 

Blackberry Preserve Recipe

Ingredients

1 kg blackberries

1 kg soft brown sugar

2 tablespoons lemon juice

 

In a large pan, combine the blackberries and lemon juice and over a medium heat, simmer for 10 minutes and mash the blackberries slightly with a wooden spoon to break up. Add the sugar, stirring regularly and bring to a rolling boil. Once boiling, do not stir and cook for 20 minutes, or using a jam thermometer, until the mixture has reached 105°C. Pour or spoon the jam into sterilised jars. Once opened, keep in the refrigerator. Makes about 1.6 kg of jam (approximately 3- 4 jam jars).

 

(The empty pan after cooking blackberries in it)

Dear Miss Blackberry

Dear Miss Blackberry

    Miss Blackberry, are you winking at me? Flashing your juicy smile my way. How can I resist your deep colouring and shiny curves dotting the prickly hedgerows. And how can I decipher your sweetness from your sour sisters and under-ripe brothers?     […]