Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
If you have space in your freezer, freeze them in portions for quick ice cream: use a blender with about equal parts yoghurt and frozen blackberries, sugar to taste (depends on the berries)
I still have Frozen from last year