The blackberries are ripe and juicy ready for picking. This was the result of 30 minutes of getting thorns in almost every part of my anatomy. Blackberry and apple pie, blackberry and apple crumble, and bramble jelly are all on the horizon once I can pick things up without wincing in pain .. ..
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In addition to blackberries, a super wild crop this year, we have damsons and sloes growing wild in the garden boundary and along nearby field boundaries and footpaths.
Damsons make excellent jam and wine, better than cultivated plums for jam as they have a more tart flavour.
1lb of blackberries,
4 oz of sugar
75 cl of Brandy
1 Sterilised 1 litre (at least) Le Parfait jar or wide necked bottle with stopper/cork
Mash blackberries, add sugar, add brandy. Shake daily till sugar dissolves (less than a week usually).
Leave to stand for 3 weeks minimum 3 months maximum (no longer than this otherwise it takes on a woody flavour) Strain and either drink or leave to mature, very nice at Christmas. You can add a few cloves or ginger or cinnamon to the mash as desired too.
Cheap brandy from France via a booze cruise is the most economical I've found.
Cheers for the recipe Quiet_Man. We used all the remaining berries we had for a bramble jelly experiment (I'll know tomorrow if we reduced it too much) but there are still plenty of berries on the bushes. And I have some cheap French brandy .. .. .. I'll let you know how we get on with it.
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