- Create syrup and/or gummies
- Use blackberries
To document completion of the BB, provide proof of the following as pictures or a video (< 2 minutes):
- Harvested plant material (either being harvested or just harvested)
- Making the syrup and or gummies with a description or link to the recipe you used
- Finished syrup or gummies in a labeled container
Picked Himalayan blackberries (Rubus discolor) and a few Evergreen blackberries (Rubus laciniatus) to make syrup. I ended up using 5 cups blackberries, 1.5 cups sugar, 1 cup water, and juice of half a lime since I didn't have any lemons. The result was just shy of one quart of syrup.
I made blackberry syrup from the last of my foraged blackberries - although I imagine I'll go picking again before the season is out!
I like to use fruit syrups as a vitamin C booster over the winter, which is long and dark here in a valley. I will likely make a rosehip and sea buckthorn syrup too.
* 5 cups blackberries
* 5 cups water
* 3 cups granulated sugar
* splash lemon juice
1. Bring the blackberries to the boil, turn down the heat and then simmer until soft.
2. Remove the blackberries from the hob and drain the liquid through a sieve. Discard the pulp (or re-use for a dessert!).
3. Combine the sugar, lemon juice and the liquid, heat and stir until the sugar has dissolved. Keep at heat for a while to gently reduce and allow the pectin reaction to take place.
4. Pour into a heated, sterilised jar or bottle and seal whilst hot.
5. Leave for 24 hours in a cool, dark spot before using.
I made a large jar and a bottle of syrup. It's a beautiful, deep purple colour.
Small-holding, coppice and grassland management on a 16-acre site.