HOW TO EAT BLACKBERRIES RECIPES

Steps:

• Rinse the blackberries and pat dry.
• Bring the sugar to a boil with 150 ml (approximately 5 ounces) of water. Add the lemon zest and the cinnamon stick. Boil for 15 minutes until syrupy, then pass through a fine strainer.
• Mix the syrup with the brandy. Divide the blackberries and the star anise into the prepared jars. Pour the brandy mixture over, so that everything is covered (you may need to add a little more brandy). Seal tightly, and let infuse for at least 5 weeks in a cool and dark place.

Steps:

• By adding 500g of the berries later in the process you get whole fruit in the jam, adding texture to the mix.

  Place 1kg of the berries in a large jam pan with the water and slowly bring to the boil, softening the fruits for around 10 minutes.

  Add the jam sugar and lemon juice and bring to the boil, stirring to dissolve the sugar then add the remainder of the blackberries.

  Boil rapidly, stirring constantly, for 15-20 minutes.

   

  Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.

  Stir through the gin and leave for a few minutes so that the alcohol burns off.

  Ladle into warm, dry sterilised jars and seal.

   

  Season: late summer to autumn.

  How to eat: make up a layered granola and yoghurt pot, or slather on a piece of wholegrain toast or an English muffin.