From East to West
Carrying on With the New Normal

Blackberry Ways

Buckinghamshire blackberries

The Monday Photo

Autumn is nearly here. Out taking photos for last week’s Thursday post on the East West Rail project, I found plenty of ripe blackberries in the hedges by the lanes, so I picked quite a lot and ate them on the spot.

But these lovely ones in the photo were way out of reach. Oh well, there were plenty more further along the hedge.

I’m told that there are hundreds of species of blackberries across the country. Over the centuries the blackberries have bred differently from the ones on the far side of a line of hills, or on the other side of a big river.

That day I had some blackberries from Winslow, and more near the old Swanbourne station perhaps two and a half miles away. The bushes seemed spikely alike to me and the berries all tasted the same, but perhaps some from twenty miles away might be different.

I’ve made a nice drink from blackberries, from a recipe my dad gave me. It’s very simple:

Pick a load of blackberries. Remove any twigs, but do not wash them.

Put the blackberries in a demijohn; do not fill it over half way. Add the same volume of sugar, and put a cork and trap in the mouth of the demijohn.

Natural yeast on the blackberries will ensure fermentation. Leave the demijohn for about a year in a warmish spot, making sure the trap always has water in it. Collect a few empty spirits bottles over the year; you will need them.

You’ll now have a demijohn full of dark red liquid. Filter the liquid and add vodka; 1 part liquid to one part vodka. It doesn’t have to be the good stuff. Put it all into bottles; you'll also have to bottles the vodka came in.

Clean the demijohn, cork, and trap, and start again with that year’s crop of blackberries.

You can see that a quarter of a demijohn of blackberries and the same volume of sugar will give you about four pints, two and a quarter litres of liquid. This is doubled once you add the vodka. But it isn’t something you can drink a lot of at once. Even with the vodka it’s still a bit sweet as I know from the couple of times I’ve made it.

Having said all that, I have about a gallon’s worth of blackberries and sugar that has been left fermenting for about five years. If I ever get round to finishing the process I’ll let you know how it turns out.

Have you ever made something like this? Do you have a recipe? Please comment below!

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