Four Ways To Enjoy Blackberries

Four Ways To Enjoy Blackberries

It's time for blackberry foraging! Make jam, make compote, rustle up a sweet crumble recipe or pair with goats' cheese for a late summer salad. Take your pick from our selection of blackberry recipes below...

Blackberry Jam


Makes five 500g jars
1.25kg blackberries
Finely grated zest and juice of 3 lemons
1.25kg jam sugar 

Add the blackberries, lime zest and juice into a large pan and cook on a low heat - stirring every now and then. Use a potato masher or the back of a ladle to press into the berries and release even more juice - don't squish them too much though!

Next add the sugar and stir until the sugar fully dissolves, bring to a steady boil for 5 minutes and turn off the heat. Place a spoonful of your syrup on to a plate, once cooled use your finger to see if it wrinkles - if it does it's reached it's setting point. If it's still running, return the pan to heat and boil again for a couple of minutes and test again.

Remove the pan from the heat and use a spoon to take off any surface scum - leave for 5 minutes for the fruit to settle down into the syrup. Stir well, pour the hot jam into jars and cover with waxed discs and lids. 

blackberry jam making recipes emma bridgewater

Blackberry, Goats’ Cheese & Spinach Salad


150g blackberries
2 tbsp red wine vinegar
1 tsp coriander seeds
1 tsp caraway seeds
4 salad onions, trimmed and finely sliced
115g pack baby leaf spinach
25g pack flat leaf parsley, leaves picked
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 heaped tsp clear honey
150g soft goats’ cheese

Put the blackberries in a small bowl and pour over the vinegar. Stir, then set aside for about 15 minutes. Put the coriander and caraway seeds in to a pan over a low heat, after 1-2 minutes tip into a pestle and mortar and crush.

In a large bowl, mix together your onions, spinach, parsley, toasted seeds, crushed spices and blackberries.
To make the dressing - whisk the oil, mustard and honey into the leftover vinegar. Drizzle the dressing over the salad and mix together - finishing by crumbling over the goats’ cheese.

Blackberry Crumble


400-500g freshly picked blackberries
200g plain flour
85g butter
55g sugar

Pre-heat your oven to 180C. Place your washed blackberries in the bottom of a baking dish. In a large bowl, rub the butter into the flour until you get a breadcrumb-like consistency. Next, stir in the sugar and sprinkle your crumble on top of your blackberries. Bake in the oven around 40-45 minutes - you want it to go a nice light brown colour. 

Emma Bridgewater Blackberry Crumble Recipe

Blackberry Compote


750g blackberries, halved
100g golden caster sugar
Juice ½ lemon
Small pinch ground cinnamon

To make the compote, whizz two thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.