Blackberries are coming into season now, a lot of readers who aim for even a little self suficiency have been emailing.
So, my advice would be now is the time to start building up a winter larder - make hay while the sun shines so the saying goes.
A few hours picking, a bit of bartering and a little imagination gives months of satisfaction and good home made food.
just an excuse to show off the new Kilner jars on the right
When we get a gift of them in early spring each year, they have no stringiness and make great crumble.
I cant wait to get a few crowns for transplant come November.
We save on bin charges here in a very easy way. What ever food waste we have the cats don't want goes to Judah's chickens, and we get eggs - pretty fair deal.
And trust me - you will never get a shop bought egg as good as something fresh off a farm. Just boiled and served with soda bread is a breakfast fit for an emperor, never mind a king.
So I decided the first batch should be something for her.
Even in this first attempt I am determined to reduce the amount of sugar, I used a little honey (10%) in place of sugar
Another tip is to use a small percentage, say about 10%, of under ripe berries, also helps the jam to set.
And even with the sugar reduction it worked out fine.
For the standard procedure in preserve making, please see the production made easy posting.
250 grm. Rhubarb, sliced thinly
200 grm Blackberries, washed, steeped in slightly salty cold water for an hour (to knock off any little nasties) then rinsed
200 grm granulated white sugar
150 grm granulated Demerera sugar
50 grm rich dark sugar
50 grm honey
1 Tsp lemon juice
150 ml water
This will yield about 500ml of preserve
Dude, You cookin'?