IT’S blackberry season – and time to enjoy those juicy treats appearing in hedgerows.
Use these tips to make the most of one of nature’s fave freebies.
PATH FINDER: Take a walk at this time of year and you are sure to find bramble bushes packed with blackberries.
Before you set off, grab a lidded sandwich box to store your picks.
Do not take them from near busy roads, and avoid low branches where dogs may have visited first.
Also, you must not pick from private land, and cannot make money from your berry haul.
But it is fine to have your fill and save cash at the same time.
Gather 200g of wild blackberries and you will save £3.20 on buying British Victoria Blackberries at M&S.
FORAGE AND FREEZE: Fresh blackberries will last a day or two, but you can also freeze them.
First wash them well with cold water and soak with a little salt to get rid of any bugs, before rinsing again and gently patting dry.
Freeze them flat, then tip the berries into a freezer bag and keep until you need them.
You can also stew fresh berries with a dash of water and a spoonful of sugar, then puree and freeze.
Try them on top of puddings or porridge.
JUST DESSERTS: Blackberry and apple crumble is a classic pudding.
You can also use them instead of strawberries in a late-summer Eton mess.
Blackberry cakes, cheesecakes, smoothies and muffins are also crowd pleasers.
Do not forget savoury dishes. Blackberry sauce goes brilliantly with gamey meats and you can braise them with red cabbage.
PERFECT PRESERVES: You can make blackberry wine or liqueur, such as the recipe for blackberry vodka at realfood.tesco.com.
For blackberry jam, you need three ingredients — blackberries, sugar and lemon juice.
Find the recipe at greatbritishchefs.com.
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