on Jul 11, 2014, Updated Aug 23, 2019 45 Comments
The wild blackberries are finally ready for picking around the farm and I couldn’t be happier! I remember taking snack picnics with my Grandmother around her property as she’d pick blackberries to use in her famous blackberry cobbler, making jam and jelly, and to make this quick blackberry syrup. She’d always wait until later in the afternoon after the heat of the day had cooled a bit as she’d outfit us all in long sleeves and pants and thick gloves for picking. You see, wild blackberries have some serious briars about them that hurt. I mean hurt! To get your arms, legs, or hands caught up in them does not make for a fun afternoon. So, as I grabbed my berry basket the other afternoon to pick our blackberries, I immediately remembered that I should change out of my shorts and flip flops and prepare myself for the best berry picking experience! I’m so glad I did, too! The blackberries seemed the plumpest and most ripe where the blackberry brambles were the thickest. I’m sure that’s because they deterred the deer, squirrel and turkey from getting to them there. As I was picking, I kept thinking of all the delicious things I needed to make with my blackberries. But, you know what? I couldn’t wait long to enjoy them so we had blackberry syrup over our ice cream after supper that night. And let me just tell you, it was scrumptious!
I like to leave the seeds in the blackberries and leave them as much whole as possible. If you prefer, you can puree your blackberry syrup in the blender and press them through a cheesecloth or fine mesh strainer to remove all the seeds. Then, you’ll have a pure blackberry syrup with no seeds or pulp. Also, I like to use fresh blackberries when they are in season, but you can also use frozen blackberries throughout the year, if you like. Here’s my Blackberry Syrup recipe. I think you’ll love it! Enjoy! Robyn xo
