Blackberries are by far the most common fruit that you will see taking over our British hedgerows, and tend to arrive from late August till late September.
Highly coveted long before we knew of their many health benefits, and vitamins and antioxidants were centuries off being discovered, they were even thought to help cure serpent bites by medieval herbalists.
Nowadays we mostly turn these beauties into jams and cordials, or simply pull a couple from their thorny nest as we pass, to stuff as a juicy snack mid dog walk. But this is a recipe for ‘Pickle Spiced Berries’, a chutney of sorts, that is just sensational with cold meats. Perfect for Sunday lunch left overs.
You will need:
- 1.5kg ripe blackberries
- 450g caster sugar
- 275ml malt vinegar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Mix everything bar the blackberries together and simmer for 15 mins.
Add the black berries and simmer for a further 15 mins.
And that’s it.
Bottle in clean preserving jars while hot and leave in a dark place for at least a month to allow the flavours to truly prenitrate the fruit.
If you’re anything like my family, and you always end up eating turkey sandwiches for weeks after Christmas is over, then this is the perfect recipe for you.
Have a berry nice day!