THE BLACKBERRY SEASON.

New Zealand Herald, Volume LXI, Issue 18629, 9 February 1924, Page 6 (Supplement)

THE BLACKBERRY SEASON.

Seedless Blackberry Jam,— fairly ripe blackberries with just a little water until reduced to pulp, then press as much as possible through a sieve. Measure the pulp, and to every three teacupfuls (one pint) add two teacupfuls of sugar and a teaspoonfnl of lemon juice. Mix fruit, sugar, and lemon juice in the pan and boil gently until fairly thick— about half an hour—stirring very frequently. This jam is not intended to be stiff. Blackberry and Apple Jam.Equal quantities of blackberries and green apples. Wash and stalk the blackberries, peel and core and slice the apples; allows fib. of sugar or £Ib. of sugar and £lb. of glucose to each pound of fruit, put the fruit in a preferring pan. with half pint of water, over the fire. Simmer till the fruit is soft then add the sugar, stir till boiling, skim carefully, boil fast till it sets on being tested, about three-quar-ters off an hour.

Blackberry Jelly.6lb. of blackberries, 3Tb. cooking apples, 31b. of sugar v> 4 pints of juice. Method—Cut the apples into quarters, put them in a stewpan with the blackberries— the latter should be fully ripe. Just cover the fruit with cold water and stew gently uptil the apples are quite soft and the juice a dark red. Strain through a hair 'letting the fruit remain on the sieve until all the juice has dripped through, but do not press it. _ . Measure it and return it to the pan. Boil rather quickly until it jellies when tested..

i. Blackberry Pool.Stew a pound of sound blackberries with- enough water to cover and a little- sugar. When it is done, strain it through a sieve and add a Jint of the hot juice to a pint of equally ot custard. Serve the fool very cold Blackberry —Another blackberry sweet, is a blackberry fluff. Boil one pound of freshly-gathered blackberries with one pound of sugar until the fruit is pulpy, then strain it through a jellybag. While that is cooling make one anas-half pints of thick custard without any flavouring at all. Now stir the custard gently into the fruit, using equal quantities of each, and also add a wineglassful of brandy. Whisk till frothy, and serve in custard cups. I Blackberry Flummery.—This recipe for . blackberry flummery is centuries old. Place a pint of ripe blackberries in a saucepan with a pint of water, and simmer gently for ten minutes. Moisten three tablespoonfuls of 'cornflour with cold water, add to the boiling fruit, and stir constantly until very ' thick. ' Boil a few minutes, sweeten to taste, ruraove from the fire, and stir in a stiffly-whipped white of an egg. Pour into a nould rinsed out with cold water, and lease to harden, then serve with cream, plain or whipped, sweetened and flavoured with lemon essence.

Blackberry Wine.Press the juice well from a quantity of sound, but thoroughly ripe berries and let them stand 36 hours to ferment. Then skim well, measure the juice and pulp, and to every gallon add a pint of water, (or 1£ pints if a weaker wine is required) and 31b. of sugar. This should stand ■in an open vessel for 24 hours and should then be strained and barrelled. Bottle in six months.