So many blackberries!

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So many blackberries!
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jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Tue Sep 03, 13 9:46 pm Post subject: So many blackberries!
I picked about 5lb virtually from one spot today! I plan to make a batch of the chutney recipe I posted the other day, and see about getting some elderberries to make 1/2 blackberry 1/2 elderberry wine. I still have jelly from last year. What else can I do?

MornieG

Joined: 17 Jan 2013
Posts: 933
Location: Bromham, Wiltshire

Posted: Tue Sep 03, 13 10:07 pm Post subject:
We have lots of blackberries too and I'm going to try the blackberry chutney this week I hope. Mo.XX

nats

Joined: 12 Jun 2007
Posts: 2374
Location: Swindon but not a Swindonian

Posted: Wed Sep 04, 13 5:12 am Post subject:
BBC good food blackberry and coconut slice thingy. Divine

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Wed Sep 04, 13 6:39 am Post subject:
I made a litre of Blackberry jam last night. Suprisingly quick and easy. must have done something wrong.

Mistress Rose

Joined: 21 Jul 2011
Posts: 15936

Posted: Wed Sep 04, 13 6:51 am Post subject:

We have a good crop too, and I am planning to make blackberry jelly. I still have a good lot of wine to bottle from the ones that were lurking in the freezer, so probably no more wine this year.

Found some more sloes Monday. They were in a place I had found them before, and seem to have come on well. It is a frost hollow, so the flower may have come out late enough to pick up the insects for pollination.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Sep 04, 13 7:40 am Post subject:
Blackberry Chilli Jam? https://zombiesurvivalfoodbible.blogspot.com.au/2013/09/blackberry-chilli-jam.html

Duane Dibbley

Joined: 12 Nov 2009
Posts: 95
Location: Between Newbury and Andover

Posted: Wed Sep 04, 13 7:46 am Post subject:
Blackberry Vodka is very good

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9858
Location: Devon, uk

Posted: Wed Sep 04, 13 8:23 am Post subject:
blackberry cordial

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Wed Sep 04, 13 8:57 am Post subject:
Well we'll be doing blackberry wine and Gil's blackberry port with the ones we get. That alone is 8lb of the fruit.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Sep 04, 13 9:03 am Post subject:

sgt.colon wrote:

Well we'll be doing blackberry wine and Gil's blackberry port with the ones we get. That alone is 8lb of the fruit.

But what about the other 8000 lb?

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Wed Sep 04, 13 9:03 am Post subject:

sgt.colon wrote:

Well we'll be doing blackberry wine and Gil's blackberry port with the ones we get. That alone is 8lb of the fruit.

We probably picked that yesterday!

MornieG

Joined: 17 Jan 2013
Posts: 933
Location: Bromham, Wiltshire

Posted: Wed Sep 04, 13 11:24 am Post subject: Pork and Blackberries.........

Pork and blackberries

Slow cooked, tender pork shoulder and crisp crackling served with a fruity stock.
Ingredients

1.5kg/3lb 5oz rolled pork shoulder

800g/1lb 12oz blackberries

For the gravy

500ml/18fl oz chicken or vegetable stock

1 red onion, sliced

2 tbsp olive oil

2 tbsp plain flour

Preparation method

Using a sharp knife, pierce the pork all over. Sit the pork in a bowl filled with the blackberries. Massage the berries into the pork crushing a few berries, and leave to marinade overnight in the fridge.

Preheat the oven to 160C/325F/Gas 3

In a roasting dish place the joint with all the marinade and roast for 1 hour 40 minutes to 2 hours, or until cooked through.

Preheat the grill to a medium heat. Remove the pork from the roasting dish and place it under the grill for 10 minutes, or until the skin is crispy.

Pour the chicken stock into the roasting dish to deglaze it, scraping the cooked pork and berries from base.

Meanwhile soften the red onion in a pan with the olive oil. Add the flour and then pour in the fruity stock, stirring constantly.

When an even crackling has formed on the joint under the grill it is ready to serve, with the stock alongside as a gravy.

Mo.XX

MornieG

Joined: 17 Jan 2013
Posts: 933
Location: Bromham, Wiltshire

Posted: Wed Sep 04, 13 12:58 pm Post subject:
Off to pick some blackberries now............. 3.30pm....maybe the 1.5kg I have picked is a little generous for the crumble I had in mind for supper tonight !! Mo.XX Last edited by MornieG on Wed Sep 04, 13 2:28 pm; edited 1 time in total

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Sep 04, 13 1:24 pm Post subject:
That sounds great too! I think I'm going to get my chef to concoct some kind of duck with blackberry sauce thing at the weekend.

robkb

Joined: 29 May 2009
Posts: 4205
Location: SE London

Posted: Wed Sep 04, 13 1:42 pm Post subject:
We had a good haul here with loads more still to pick. So far we've had them for dessert three times and froze a load more, but I think there'll be plenty more for jam etc

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