VegBox Recipes

Blackberry & Apple Syrup

This is a delicious way of preserving blackberries and cooking apples. It keeps well in sterilised jars or frozen in pots in the freezer.
 
 

Ingredients

  • As many blackberries as you've picked - ideally 3+ kg
  • 20-30 cooking apples
  • Sugar (see note below for quantity
  • Scale the quantities if you don't have as many blackberries
 

Method

  1. For the blackberries:
    • Wash the blackberries thoroughly in a large bowl of water, to remove any stray stalks or bugs.

    • Drain well and put in a large, non-aluminium pan (aluminium seems to taint the flavour).

    • Cover and cook until tender - about 1/2 hour.

    • Pour the blackberries into a jam net, suspended over a large bowl. (You may need to get creative for this!). Leave overnight for the juices to drip into the bowl. Keep the juices in the fridge.


  2. For the apples:
    • Wash the apples and chop into quarters - don't peel or core.

    • Cook in a large pan with a little water. Cover and simmer gently until the apples are soft (about 1/2 hour).

    • Pour the apples into a jam net, suspended over a large bowl. (You may need to get creative for this!). Leave overnight for the juices to drip into the bowl. Keep the juices in the fridge, until ready to use.

  3. Measure how much total juice you have got. For each 600ml juice, add 300ml sugar.

  4. Simmer the mixture gently for 10 minutes, until it starts to thicken.
 

Time From Cupboard-To-Table

An hour, plus overnight draining time
 

Notes & Variations on Blackberry & Apple Syrup

Delicious on top of waffles, for an indulgent breakfast.

To keep this syrup, either keep it in the fridge (for a month), freeze it in portions in the freezer or store in sterilised jars.

 
 
 

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