I do love blackberry and apple crumble, but have been looking for new inspiration for using balckberries. I found this one in Richard Mabey’s Food for Free. It’s so simple, it could be made outdoors immediately after foraging.
Pick very ripe blackberries, the riper the better. So look for the ones at the tip of a cluster, that have been bathed in sunshine.
Wash gently and press through a mouli, sieve or juice extractor. You only need the juice. No other ingredients are required. There should be enough sugar in the wild fruit.
Place in a container and leave for several hours in a warm place (more sunshine needed here). It will thicken to a soft gloopy junket consistency.
Serve on plain sponge cake or biscuits, with cream! Yum! We’d like to hear of other possibilities too.
Liz’s didn’t thicken properly the first time, so she put it out on the back doorstep in the sun for a second warming.