Today many people think a blackberry is a hand-held communication device reliant on satellites and the Internet.
But the blackberry, or bramble, is a lovely fruit that grows wild at the sides of roads and anywhere else it can get a foothold. With lots of thorns it can be a bit of a pest, but at this time of the year it produces lovely fat juicy berries which sensible cooks are out picking – at the cost of a good few scratches. The berries start out red but then turn a deep purple-black.
We have been making blackberry jam. Here's the recipe:
1kg of ripe blackberries
750g sugar
2 tablespoons of lemon juice.
Wash the blackberries and pick off any bits of stalk. Include a few red berries to help with setting. Put a layer of blackberries in a dish and scatter with some of the sugar, then another layer, and so on. The next day add the lemon juice and boil/simmer in a pan until the setting point is reached. Pour into clean jars, seal and store. (A good place for jars, lids and other bits of jam making kit is www.lakeland.co.uk).
Fresh blackberries are also delicious if added to apples in making pies and crumbles.
www.sharonskitchenworld.blogspot.com
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