Tag Archives: blackberries

Blackberry & Apple Curd

 

Rather than the usual lemon or orange curd, this recipe uses blackberries and apples to make a very autumnal version.   Whilst it’s method is slightly different to a traditional curd, it too is delicious on toast or as a cake filling.  Perhaps, most surprisingly if you bake it in a pastry case for 30 minutes in a medium oven you get a wonderful mousse-y textured tart.

I originally just popped the fresh blackberries onto the bread and curd for decoration but having greedily devoured the finished product I would really recommend it!

Of course it’s brilliant just eaten from the jar on its own!

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Blackberry and Merlot Sorbet

When anyone talks about blackberries I always think back to when I was eleven and was allowed to go on my bike with my best friend, Kirsty Kay, to go blackberrying.   I was so proud as this was my reward for passing my cycling proficiency test. I felt so grown up!  From then on, right up until I was 17, the last week of the school summer holidays was always bookmarked for me by picking blackberries.  My poor mother couldn’t keep up with my collecting abilities so there were endless jars of blackberry jam in the cupboard and bags of frozen fruit in the freezer.   Sadly, I was never very fond of the taste of blackberries themselves so I didn’t help in the eating of them – I think she had to give lots away!

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This recipe was one that helped changed my mind about blackberries.  It is a very grown up and sophisticated sorbet that is simply amazing to eat.   Perfect for the last days of summer which can often be hot and humid and you want something sweet but not heavy to round off your meal.  I always imagine eating it outside on a summers evening for some reason. Continue reading

Blackberry and Apple Jam

There is nothing better in the mornings than a hot piece of buttered toast slathered with some homemade jam.  Blackberry and Apple Jam is just right for this time of year and accompanied by a hot cup of tea or coffee breakfast feels cosy and autumnal.   But don’t just stop at spreading this jam on toast.  This jam is a great all rounder.  Try it sandwiched in sponge cakes and atop scones but also it works really well with savoury dishes – alongside pork or with venison for example, or it’s lovely served alongside a hunk of tangy cheddar in a ploughman’s or as part of a cheeseboard.

Now I know what you are thinking if you are over the age of 25. …. “great, but what about all those blackberry pips?  I’ll be forever picking them out of my teeth!”  Not exactly an exciting prospect I will be the first to agree.  But don’t worry because this very old fashioned jam recipe of my grandmothers gets over that problem (just as well as she had dentures)  by removing nearly all of them by sieving the pulp.  This isn’t as time consuming as it sounds so please keep on reading.  If you have an old fashioned piece of kitchen equipment called a mouli it is super quick (if not they are really cheap to buy – try Lakeland) and they are so useful for so many tasks in the kitchen.  If not a sieve and a wooden spoon does the same job only it’s a bit slower.

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A mouli in action sieving the pulp

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