This blackberry ketchup is absolutely delicious and works really well with game such a venison. We tend to collect lots of fruit when it’s out, freeze it, and then make things later in the year when it’s a little quieter.
Ingredients
- 600g of blackberries
- Zest of 2 lemons
- 200mls of cider vinegar
- 2 tsp of Chinese 5 spice
- 1/4 tsp of salt
- 200g of brown sugar
- 100ml of water
How to make the blackberry ketchup
- Put the blackberries, cider vinegar and water in a pan over a medium heat until the fruit is soft
- Pour the liquid through a sieve and press the pulp through with a wooden spoon or similar implement ( we’ve used a wooden Victorian potato masher)
- Return the liquid and pulp back to the pan and add the brown sugar, lemon zest and salt
- Heat on a rolling simmer until the mixture bubbles and thickens
- Pour into jars
Sterilising the jars
- Wash the jars and dry them
- Put the jars o a baking tray and put them in the oven
- Set the temperature to low
- When the oven reaches temperature turn it off
We sometimes make blackberry ketchup on our 1 Day Foraging Course.
You can see plenty of photos from this and all of our other courses on our Facebook page.
