Rosey Rosehips! Top 10 ways to use rosehips.

Foraging rosehips is pretty easy,  I often read it can be prickly and time consuming but no more so than blackberries in my humble opinion. Less staining. I think the point of foraging is to spend the time outdoors and … Continue reading

Bustin’ Blackberries; Cordial, tea, wine, liqueur, muffins

Its the very beginning of October and there are still large fat blackberries to find (if you cant get fresh ones you can use frozen)


Late in September, still plenty around this year.


We managed to pick a couplE of kilos! I used them fresh and froze some for later

1.For cordial

This is a simple recipe, you can spice it up with star anise, cinnamon, use apples/oranges etc. I just made plain simple blackberry cordial which I can add things too later for cooking with (a reduced sauce on game, or in desserts, a spicy liqeuer for cocktails etc) or just add water to for drinking. It also goes very nicely with bourbon btw!

1kg of blackberries

1.5 litres water

500g sugar

I soaked the blackberries in the sink very quickly and gave them a rinse, picking off stalks/leaves and debris.

Add them to the pan with the water and boil for around 10 mins.

strain the fruit through a (clean) piece of muslin or tea towel over a bowl or saucepan (no need to leave overnight).

Add the sugar to your juice stir ’til dissolved on a lower heat and then bring to the boil.

pour into sterilised jars or bottles. -keeps for around 3 months.

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2.For liqueur

I use a 1:1 ratio of fruit to sugar (acid,sugar and alcohol preserve the product)

I half filled my jars with the cleaned blackberries (see above )

weighed them and added them to a blow/pan with the same weight of sugar

I left this to settle and soak for an hour or two as I was busy with other things

I reurned to fill the sterilised jars half way with the mixture

topped up with vodka (your cheapest will do we just need the preserving quailities of the alcohol)

fastened lids tightly left for a month in a dark warm spot

after a month strain through muslin or a tea towel into clean sterilised bottles

best left a further couple of months to mature though can use after a week or two

You’re wondering why strain then leave again aren’t you? becasue you’re paying attention. Well blackberries, unlike other berries, have a little woody core in the middle (raspberries stay on the stems as you pick) and it tastes better if you take that out.

You could also try adding red wine with the sugar and gently heating, then straining the blackberries out, add a cupful of vodka and fill your bottles đŸ˜‰

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3.For tea

Apparently you can dry blackberries but I imagine its a tricky process and I haven’t tried because it seems easier to freeze them

I have found a couple of fresh/frozen blackberries are delicious with fresh (or dried) mint

Just pop them into the diffuser in the centre of yor pot or use as you would leaf tea (get the strainer out)


4. volcano muffins

55g butter

100g golden caster sugar

2 eggs

100ml full fat milk

1/2 teaspoon vanilla extract

200g plain flour

2 teaspoons baking powder110g fresh blackberries

Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin and line with muffin cases.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time until well blended then beat in the milk and vanilla extract.

In a bowl sift together the flour and baking powder then mix and add to the muffin mixture. Add the blackberries and stir through, ensuring that they are evenly distributed. Divide the mixture between the muffin cases and fill to 2/3 full.

Bake in the preheated oven for 25 to 30 minutes until risen and firm to the touch. Remove from the oven and allow to cool before serving.


I softened up the berries and swirled them in.

5. Wine (makes 6 bottles) Courtesy of River Cottage.

You can make blackberry wine! I have around  7lb left in the freezer to do this. At the moment my fermenter is full of rosehips but when these are strained into demi johns in a few days I will be making blackberry wine. (I shall endeavour to remember to add the photos!) *updated, straining in 3 day, so will add more, I added some pear as didnt have quite enough blackberries I also had to use ordinary wine yeast but read this is fine*

3lbs blackberries

2 lbs caster sugar

sachet wine yeast

1 tsp yeast nutrient

1 tspn pectic enzyme/pectolase

1 gallon boiling water

1. Pick 3lb blackberries when ripe and dry (I was a little short and topped up with pears)

2. Wash well, being careful to remove any small maggots that can be found in blackberries.

3. Place the fruit in a polythene bucket and crush it with a potato masher.

4. Pour over a gallon of boiling water. Stir well, allow to become lukewarm (about 21 c) then add the pectic enzyme according to instructions on the pack.


5. Leave for 24 hours, then add the port wine yeast and yeast nutrient (1 teaspoon of each) Cover closely and leave for four days, stirring daily.


6. Strain the blackberry liquor through muslin or a nylon sieve, onto 2 lbs of caster sugar.


It fizzes away quite nicely, you can rest it on a teatowel incsae it spills over

7. Pour into a demijohn, filling it to the shoulder and fit an airlock.

8. Keep the spare liquor in a bottle, fitted with a trap of moist cotton wool.

9. When the wine in the demijohn has stopped fermenting vigorously, (after about a week) top it up to the base of the neck with the spare liquor and refit the airlock.

10. Wait until the wine has stopped fermenting (no bubbles passing through the airlock) then siphon it off into another sterilised demijohn

11. This wine should clear naturally.


12. Bottle in dark green wine bottles, and cork.

13. This wine will improve if left for 6 months, but can be drunk after a week in the bottle if you can’t wait!

14. Enjoy!