LET’S GO BLACKBERRYING!
Blackberries (Rubus fruticosus) are probably the most commonly picked fruit of the hedgerow and can be turned into all sorts of delicious desserts either on their own or with apples. But one of the best things to make is Bramble jelly. Jellies are a little more trouble than a jam but are worth it, especially if the fruits like blackberries are very pippy!
Picking blackberries can be a secretive business; many seasoned pickers have their favourite spots but are vague as to where they are. Often you might hear that this year the blackberries are very small and pippy due to a cold spring or dry summer. But often the difference is due not to the season but the particular micro-species that is growing there. There are well over 300 different ones and all will vary as to their quality of fruit so it’s worth keeping an eye open for the best ones. Remember though you must get permission from the landowner and can’t just wander into any field to pick them.
If you have never done it before wear sensible clothes, long sleeves and trousers, thorns and nettles are an occupational hazard! Traditionally a jam jar with a string loop was used together with a walking stick to pull the fruited canes close; otherwise the choicest ones will always be out of reach! A good flat-bottomed container is just right to pour the filled jars into.
Black berries will still be ripening for a few weeks although traditionally they were never picked after Michelmas (24th September) as they it was said that the Devil spits on them after that date. Possibly by then they’ll have a few more maggots but all fruit whenever picked may contain some, but if you spread the fruit on a plate for an hour or so they will crawl out.
RECIPE
2kg Blackberries plus a handful or two of red under-ripe berries, this helps to give much needed acidity
5ml of tartaric acid
Granulated sugar (amount see below)
600 ml of water
Rinse the fruit quickly in a colander and put the fruit, water and acid into a preserving pan. Bring it to a simmer crushing the fruit with a wooden spoon (a chrome potato masher works well). Let it simmer for half an hour until very soft and then strain it through a jelly bag over night. A scalded doubled up tea towel in the colander can work but is less easy to handle. For those of an economical bent, the puree if de-pipped through a nylon sieve can be made into fools, put into yogurts or a coulis. (If let down with crème de cassis or even Ribena it’s really good on ice cream)
The following day measure the juice and to every 500ml should be added 400g of sugar, put all in the cleaned preserving pan and boil rapidly until a set is obtained. (test after about 5 mins /105deg Celsius) Pour it quickly into warmed jars cover with waxed discs and seal.
Note: Tartaric acid can be bought on line from https://www.biggerjugs.co.uk/
