Collecting blackberries from the wild does give you something to consider. They will inevitably have wee beasties lurking within. Wild fruit isn’t sprayed with insecticide or chemicals so it can’t be avoided! To combat this, place your fruit in a large bowl or sink of cold water, give it a good shake (about 2 or 3 tablespoons) of table salt on top, swoosh it about and leave it aside for a good 20-30 mins. Then rinse your fruit thoroughly. This will rid you of the majority of anything living within. Sorted.
As its my friends birthday this week I thought I would turn this into something useful for both myself and a cake, so I have made some Blackberry Jelly to use as a filler.
I’ve made jam in previous years but I am not a fan of blackberry pips so this year they are coming out!
I dug around for a recipe, and after reading a few and realising I didn’t have quite the ingredients/ quantitys required, I went for it myself. And its tasty! Yey!
- 950g Blackberries
- 950g White Sugar
- 1 large Cooking Apple – peeled and diced
Tip your blackberries and apple into a large sturdy pan, add 200ml of water and gently cook them off till the berries are squidgy and apple is soft. For me that was about 20mins.
Now mash the heck out if it all to get all the lumps out. Grr!
Now cook it all fast for 10 mins or so, stir once in a while to stop it sticking.
Meanwhile get a big bowl and hang a sive lined with muslin over it to get ready for the straining.
When your fruit is suitably cooked, pour it into the sive and whiz a spoon round to get it all dripping through. Get as much as you can out of that cloth! I wrapped it round a wooden spoon to squeeze more out – carefully guys its ruddy hot and burns your hand! A silicon mitten is advisable!! It also looks like you are harvesting organs so don’t freak out your flatmates like I did…
Once its all through, pour into warm sterilised jars and allow to cool.
This made me two good sized jars. Voila! Enjoy delicious pip free jelly!