Blackberry recipes
Blackberries have a juicy, sweet, slightly tart flavour, and grow wild throughout the UK between August and October. Grab a couple of empty tubs and go picking (pick them away from roads, and wash them before you eat them), then try our delicious blackberry recipes.
Blackberries’ flavour means they’re perfect for both sweet and savoury dishes – transform them into jam, whisk them into a bold dressing for tasty greens, swirl them through a blackberry fool, or bake them into the ultimate apple pie. If you have some left over, store them in the freezer ready to blitz into a smoothie or a Frozen berry margarita. Cheers!
All the best bits of a crumble in a handy portable bar! Blitzed-up fennel seeds give the golden crumble a bit of extra attitude, while orange-spiked macerated blackberries bring zesty sweetness to the mix. Perfect for a picnic or with a cup of tea at home.
Fancy something a little bit different? Try pickling your blackberries (see below), then pair them with soft, cheesy flatbreads and a fresh fennel salad, drizzled with blackberry vinegar. Warm, crunchy, sour and sweet – this is a beautiful thing!
Baked Camembert gets a glow-up! Sweet, syrupy macerated blackberries and fresh thyme pair beautifully with oozy Camembert. Serve warm with crusty bread and crunchy veggies for a stunning centrepiece your guests won’t forget in a hurry.
How to pickle blackberries
Yes, blackberries are delicious pickled! This will preserve them for up to four weeks, ready for adding to sandwiches and salads, or serving with cheesy flatbreads. Simply tip 300g of blackberries into a sterilised 500ml jar, pour in 500ml of white wine vinegar, ensuring the berries are completely submerged, then add a pinch of sea salt, 2 tablespoons of runny honey, 10 pink peppercorns and a sprig of tarragon (if you like). Seal the jar and give it a little shake, then leave it in the fridge to pickle for 1 week before enjoying.
How to make blackberries boozy
Blackberry vodka is so good! Tip 300g of blackberries and 150g of sugar into a sterilised 500ml jar. Split and add 1 vanilla pod, pour in 500ml of vodka, then seal the jar and leave it in the fridge to infuse for 1 week, giving it a quick shake every day. Strain the infused vodka through a sieve into a sterilised bottle – it will last for up to 1 year – while the vodka-soaked berries will last in the fridge for up to 1 week. Delicious in a martini with vermouth and orange!
