Fruits of our Labours

Well, the blackberry jam worked well (although you don't end up with an awful lot for what seems like a lot of berries), so I decided to try some more Blackberry recipes - mainly looking for something that would keep for a while so we can enjoy them for some time to come.  I came across a recipe for Blackberry Curd which sounded intriguing as I love Lemon Curd and I love blackberries - combine the two and how could it fail?  So even as I type I have a big pot of it bubbling away in a pot and a batch of fresh baked mini-brown bread scones with honey and raisins cooling and awaiting anointing with a thich slather of this delicious concoction.  The kids have had a couple of sneaky tastes (as have I for that matter) and are VERY impressed so for anyone who wants to give it a try here's the recipe:

Blackberry & Apple Curd

4lbs Blackberries
1.5lbs Apples
1/2 pint water
8oz butter
6 fresh eggs
4lb sugar
Juice of 3 lemons

1. Wash blackberries and make sure there's no leaves/stalks/insects mixed in.  Peel, core and slice the apples and place both in a large saucepan with the water.  Bring to the boil over a high heat.  Reduce the heat, cover and simmer for about 20 minutes until the fruit is soft.  
2. Pour the fruit mixture through a sieve and push the fruit through using a wooden spoon into a mixing bowl, press well to get as much fruit as possible through.  Discard the remainder.
3. Melt the butter in a heatproof dish over a pan of simmering water.  Lightly beat the eggs and stir into the bowl with the lemon juice, sugar, and fruit puree.
4. Cook the mixture, stirring frequently until it thickens - about 25 to 30 mins.
5. Remove the bowl from the heat and pour the Curd into clean, dry, warm, steralized jars (wash them well in hot soapy water, dry them and put them in a hot oven while you're making the curd).
6. Seal and cover.  When the jars are cool label them with the contents and the date.
7. Store in a cool, dry place. 

These make a lovely gift if you cover them with a pretty circle of fabric over the lid, tie with a ribbon and make a decorative label for the jar.  Maybe put the recipe on there too!

Next I'm going to make a chutney from Rachel Allen's recipe with some of Grandma's windfall!
Spicy Tomato and Apple Chutney
Makes 4 jars

1kg ripe tomatoes, peeled and chopped
200g chopped onions
100g raisins or sultanas
250g cooking apples, peeled, cored and roughly chopped
300g sugar
225ml vinegar
2tsp salt
1/2tsp all spice
1/2tsp ground ginger
1/2tsp ground black pepper
1/2tsp cayenne pepper

Place all ingredients in a stainless steel saucepan and bring up to the boil, stirring. Continue to simmer on a low heat, stirring regularly to make sure it does not burn in the bottom of the pot, for about 1 hour or until it is thick and pulpy. Pour into sterilised hot jars and cover.
This is best left to mature for 1 to 2 week before eating if possible.

Note:- To peel tomatoes, cut and 'x' in the skin and drop them into boiling water for 10-15 seconds, removed and peel.