The fruit can be used to make jams or chutneys and will taste wonderful. Pass through a muslin to remove all the pieces of blackberry and decant into a large bottle or several smaller bottles for presents
On the way home I was wondering what to make first, a Crumble, a Tart, just Jam, some Chutney. There are quite a few runs of pretty good wild Blackberry hedges around where I live and as the roads are quiet enough too, they don't get infused with exhaust fumes so much
I made the chai up first thing, and the Husband complained that it made the house smell horrible, but I think it was because it was combined with the smell of vinegar soaking chutney ingredients
Recipe Junkie and the Attack of the Custard Creams
I love chutneys of any sort and I always have jars of different chutneys in my fridge. Making chutneys is fairly simple and you can make chutneys with any fruit or veg
sounds cheering so how about a chutney. A chutney of roasted tomatoes, garlic and. make paneer stuffed tomatoes, pickled Indian tomato chutney or just have it raw
Modern Canned Goods and What to Make with Them by Rebecca Lindamood, so check out the Blackberry Lemon Thyme Syrup post to read my interview with the author and details on how to enter the lucky draw
Love this time of the year, all our hard work on our mini urban small holding is now paying off and right now I am producing lots of courgettes, marrows, plums, blackberries and apples, so my garden wrote this chutney recipe, and a mighty fine recipe it is too
After the chutney has been simmering for an hour, sterilise your jars. Use a ladle to spoon the chutney into the hot, sterilised jars, then tighten the lids as much as possible and leave to cool
More Fruit Chutney Recipe-> Mixed Fruit Jam Chutney | Fiery Apple Chutney | Roasted Spiced Strawberry and Rhubarb Chutney | Spiced Apple and BlackberryChutney | Pineapple Chutney | Cranberry, Orange and Mango Chutney with Indian Tadka
I’ve used Brockman’s which has a considerable taste of blackberry to it. You could fry them off or add to casseroles, but they’re a little too tart to eat like a fully scarlet tomato so I’ve turned my glut of green goodies into a gin-soaked unctuous and fruity chutney
Blackberry & Lemon Jam by Rachel of Rachel Cotterill. A fabulous classic from Sarah and a favourite jam of mine, I always try to make a batch of green tomato jam or chutney when my tomatoes don’t ripen
