Autumn Blackberries

I love this time of year, with the abundance of berries and fruit I'm usually kept very busy making jams, chutneys, jellies and curds. 

I took the dogs for a walk and picked a trug full of juicy blackberries and with some windfall apples given to me by a neighbour I made Blackberry and Apple jam for our B & B guests to enjoy with their breakfast.

To keep my husband happy, I've also made Blackberry Curd which is his favourite.  It has such a lovely creamy taste and there's nothing better than returning from a long dog walk and warming yourself with a cup of tea and Blackberry Curd on hot toast or crumpets dripping with butter.  It's very easy to make and although it doesn't keep anything like as long as jam it's well worth the effort. 

Here's the recipe:

Ingredients:

4 lb (1.8 kg) blackberries
1½ lb (675 g) apples
½ pint (300 ml) water
8 oz (225 g) butter
6 fresh eggs
4 lb (1.8 kg) sugar
Juice of 3 lemons


Method:
Pick over the blackberries, peel, core and dice the apples and place both in a large saucepan with the water.

Bring to the boil over a high heat. Reduce the heat, cover and simmer for about 20 minutes until the fruit is is soft.

Remove from the heat and push the fruit through a strainer into a medium-sized mixing bowl, pressing down on the fruit with a wooden spoon.

Put another heatproof bowl over a pan of simmering water and melt the butter.

Beat the eggs lightly and stir into the bowl with the lemon juice, sugar and blackberry and apple puree.

Cook the mixture, stirring frequently, for 25 to 30 minutes or until it thickens.

Remove the bowl from the heat and pour the curd into clean dry, warm, sterilized jars. Seal and cover.

Makes about 5 lbs (2.3 kg) of Blackberry Curd.

The other advantage of homemade jams and chutneys is that dressed in a pretty little gingham cap they make really nice presents.