Blackberry Season September 22 2015
I was out at the beautiful Airfield Farm today with my little one for a stroll. For those of you looking for a beautiful place for an Autumn stroll in the capital, its well worth a visit and weekend brunch is fantastic. We also took advantage of some good ripe blackberries in the hedgerows and has a nibble on our stroll. There is something so earthy and seasonal about blackberry picking, especially with toddlers and small children.
However Blackberries in Ireland are a few weeks behind owing to the lack of sunshine, and are still few and far between...but give it another two weeks and they'll be in abundance. Meanwhile stock up on the jam jars ( must confess we had none and I bought a very ambitious 50 from a packaging company, they're very pretty). We usually make a batch and send out a few jars as gifts. So here's my favourite Blackberry recipes....perfect for the Autumn. I love Donal Skehan recipes and his simple jam recipe is no different. Here it is. Small tip, as blackberrie contain low levels of pectin, you could use half jam sugar and half regular sugar. Photography and recipe from Donal Skehans website.
Makes 4 x 250ml jars
1kg of sugar
1kg of blackberries
Juice and zest of one lemon
Place 1kg of sugar, 1kg of blackberries and juice and zest of one lemon in a large pot.
Bring the mixture to the boil, stirring until all the sugar dissolves.
Cook the jam for approximately 15 minutes or until it reaches 105˚C on a sugar thermometer.
Remove from the heat and carefully transfer to sterilized jars, cover each with a disc of wax paper and seal tightly with a lid.
Kept in a cool dark place the jam should keep like this for up to 12 months.