I have been itching to use the blackberries I picked from my own garden-It’s literally a random bush that parts mine and my neighbours house. Knowing how lazy I am, I froze the berries, to use later. And now that time has come!
I’ve always wanted to be one of those jamming people. This to me felt like the perfect combination of testing out the jamming and finally using the hand picked blackberries. I didn’t manage to take a picture of the berries sorry.
How to freeze your berries;
- Wash them thoroughly (I would say soak in bowl for couple of seconds, shaking them about) and repeat this a few times
- place some kitchen roll on a plate and stick your berries on top; wack in the fridge for a couple of hours
- By now they should be completely dry so stick them in a tub and leave in the freezer. (I would probably suggest to use them within a month or so)
- 3 large Red Onions (370g), Sliced
- 100g blackberries
- 2tsp dijon mustard
- 1cm cube of fresh ginger
- 2 cloves (Whole)
- 140g caster sugar
- 50ml Cider Vinegar
- Wack everything in a saucepan, EXCEPT the vinegar
- leave it to boil until blackberries burst (roughly 15 minutes)
- Now add the vinegar and leave to simmer for 20-30 minutes
- Leave it to chill for 30 minutes and then place into STERILISED jars and seal tight and keep in the pantry cupboard.
Way to sterilise your jars; Literally just place them in the dishwasher and don’t touch the inside!
Ways to server this marmalade:
- Mum actually uses this as a dip for Pakoras. Yes trust me it works
- spread a little spoonful on your cheese on toast- its lovely and addictive.
- Since mum says it tastes like brown sauce, spread it on your toast before making a sausage/bacon sandwich.
Just so you know this makes about 3 small jars. I seriously think this would be a cute gift to give during Christmas…and its cheap!