British hedgerows have been embellished with juicy blackberries this Autumn and foragers have braved the wind and cold to collect these seasonal gems. During my weekends back to Somerset I spent many afternoons precariously balancing on hillsides surrounded by prickly brambles determined to collect enough for a few scrummy bakes. The endless scratches and blackberry ink stained fingers were completely worth it once I’d arrived home with bags full of berries.
I removed the stems and gave them a thorough wash before putting them in the freezer. Blackberries can be frozen for up to a year which means blackberry crumbles will be on the menu through the summer. I also gave some to my Grandad who is making some blackberry wine – yumyumyum!
I decided to try this very simple, yet superbly delcious recipe with a small portion of the blackberries. Its lovely on toast in the morning and makes a refreshing twist to the usual bread and butter. I plan on making some more in the warmer months so I can take it on picnics 🙂 Little jars of these wrapped up with red velvet ribbon will also make the sweetest gifts at Christmas! How perfect to have Christmas morning, or on boxing day!
Ingredients – A handful of blackberries (washed with stems removed) – 100g Butter at room temperature – 2 tbsp of honey
Mix together the butter and the honey using a hand whisk until it is well combined. Add in the blackberries until you reach the colour and consistency you want. Store it in a jar and keep refrigerated. Enjoy on warm toast with a cup of tea!