Very close to us there are blackberries enough to feed both man and beast quite substantially. With the fruit ripening earlier this year (because of the hot weather), I therefore decided to try out a recipe in order to use up some apple windfalls.
The book I’ve been using for inspiration is Let’s Preserve it by Beryl Wood (1970). I have used the internet in the past and with reasonable results. However, having learned that the internet consumes so much electricity, it seems sensible to curb my usage to what I can only do with it (e.g. blogging).
Besides, when I’m in the kitchen it is a lot more practical to look at the page of a book that the screen of a piece of electrical equipment. And of course there is the nostalgia of a bygone era.
Anyway, having made the jelly, the book told me that I could use the pulp from the fruit to make blackberry and apple curd. I’d never before attempted curd, as it seemed too expensive, but with the fruit being free, approx £3 for butter and sugar for four jars of curd seems a good price, in fact.
Another plus is that my daughter likes the end result as much as me. So, it looks like more curd will be on the way. The apple tree is throwing off its unwanted fruit almost more quickly than I can pick them up and it would be a shame to waste them.