The mornings may be decidedly chilly, but Autumn has its own benefits. The hedgerows are full of goodies for foragers. Hips and halls for jellies, sloes for gin, obviously, and, of course, the humble blackberry.
The blackberries are getting towards the end of their season, but there are still plenty if you look.
Tired with crumble, and pies, delicious though they are, we’ve been experimenting a bit. This week we’ve been enjoying Blackberry Milk Jelly, recipe courtesy of Asda, blackberries from local hedges.
The recipe uses shop-bought jelly and evaporated milk, so not exactly local. But we used very local blackberries, and it does give a restaurnant quality taste, so we reckon we are still winning on the food miles.
- 300g blackberries
- 135g pack raspberry flavoured jelly
- 170g can evaporated milk.
- Sprig of mint (optional)
- Chill the evaporated milk overnight.
- Reserve eight blackberries. Whizz the rest to a smooth pulp in a food processor or blender. (You can do this by hand, but it is very hard work). Then press through a fine sieve with a metal spoon, collecting the juice in a bowl.
- Break the jelly into pieces, top up with 200ml boiling water. Dissolve, and leave to cool for five minutes.
- Stir in the blackberry juice to the jelly mix, then add the milk. Mix until thoroughly blended. You can whisk the milk first for a more fluffy texture.
- Divide into four ramekins and put in the fridge until set (at least one hour).
- Garnish with the reserved blackberries and mint, if using.
The blackberry juice really does lift the taste of the jelly, and the evaporated milk makes it taste more like a mousse.
We are freezing little pots of the berry juice and plan to use it to make some jellies during the winter months. We may even up the ante a bit and create a biscuit base and add cream to the top. Now that would take the humble blackberry to new levels…..