Blackberries

[bert333]

A small walk down the woods today produced 2.75 kilos of those delicious berries.
Not before their branches 'bit' back and as I was in short sleeves....
Note to self: long sleeves are best for this harvesting job!

Anyone know how much pectin I need put in to make my jams??

[chickenofthewoods]

Bert, I have a file full of blackberry recipes if you're looking for other things to do with them now the season's getting underway.

Let me know!

[scanker]

You could just use jam sugar, but I'd prefer to just add the juice of a couple of lemons. Bramble and apple jelly is always nice.

[IntrepidStu]

Bert, I have a file full of blackberry recipes if you're looking for other things to do with them now the season's getting underway.

Let me know!

I dont know about Bert, but I for one would be very greatful for some ideas for blackberies (maybe in a new thread).

Stu.

[In Wood]

There is a nice recipe in the Poachers Cookbook for BlackberryWhiskey... mmmmmmmm

[scanker]

My experience of blackberry whisky is to only leave the berries in for a week or two, longer gets a really woody taste.

[Toddy]

Ooooh brambles
Ours aren't ripe yet and with all this rain they'll go foosty quickly

I don't usually use pectin with them, they seem to go fine themselves.

I agree with Scanker about the whisky, lovely stuff, just don't leave the fruits in too long.

Bramble jelly is a really excellent base for linctus mixes as well as tasty made into a hot drink in Winter. Tastes lovely on ice cream with toffee crispy strands.
It's good spiced too with a little whisky for a Hot Toddy.........no pun intended

cheers,
Toddy

[gregorach]

Yeah, blackberries have one of the highest pectin contents of any soft fruit - which is why you need pectolase if you're going to make wine from them.

[bert333]

yep Toddy
Just go them in before the deluge struck!
This really isn't 'August'- feels more like a monsoon!
Hot wine + cinnamon + a few berries + a little cointreau
Purrrrrfect!!

and I'll make jam with the rest

[SimonM]

I introduced my neice & nephew to blackberries last week, whilst we were strolling round Bewl Water in Kent. Their Dad looked horrified as they ate them, and asked if I was sure they were not poisonous!

I did explain to the kids that thay should only pick ripe fruit from above waist height tho!

Simon

[Survival Bill]

rhubarb blackberry crisp oh yum!

we have been picking blackberrys for the last week now!

[bert333]

Lemons
apples
berries
chuck them all in - boiled
and into 25 jars today very gratifying

[British Red]

I've just boiled my blackberry.

Why can't I receive e-mails on it now?

[rich59]

The blackberry and apple recipe is usually a reliable one. The apple supplies plenty of pectin.

I remember an old chap telling me that he made blackberry jam every year without apple. However, he reported deliberately picking slightly under ripe fruit as this set better.

[robwolf]

has anyone ever tried using the rest of the plant ,the leaves dried crushed into a powder and mixed with the same amount of allum add a touch of water mix into a paste and use for an emergency filling for teeth + the young branches were once used in the fields as baller twine, take off the leaf stalks but leave on the spikes, they would have a handfull of straw wrap around the straw a couple of times a quick twist and tuck in

[firecrest]

I just made some blackberry jam. Its got crab apples and cinnamon in it to, but only a small amount. Its actually a little over set, its quite stiff and gooey, too much sugar? too little water? I havent made jam before but it certainly tastes nice on scones even if the consistency isnt perfect!

[Toddy]

The fruit is rich enough in pectin by itself, when you added crab apples it really got a extra load of pectic added too.
The jam probably could be cut into cubes.........covered in camembert or mozzarella, dipped in a crispy cornmeal batter and quickly deep fried..........lovely with a green salad
On the other hand, it's not going to run off a hot scone either

cheers,
Toddy

[firecrest]

The fruit is rich enough in pectin by itself, when you added crab apples it really got a extra load of pectic added too.
The jam probably could be cut into cubes.........covered in camembert or mozzarella, dipped in a crispy cornmeal batter and quickly deep fried..........lovely with a green salad
On the other hand, it's not going to run off a hot scone either

cheers,
Toddy

Genius!! Oh I love camembert and jam. its gone like tar now, I could waterproof a boat with it.