This year’s batch of blackberry chilli syrup

The blackberry chilli syrup I made last October was so good – mellow and fruity with a bit of a kick – that I just had to make another batch for the forthcoming year.   We have been using it in small amounts, mainly on top of fresh fruit and natural yogurt which we often have with a cup of tea in the afternoon and we are on the last bottle now.

My partner collected some blackberries yesterday evening and I made some syrup this afternoon.  I had more blackberries than last year but we were running low on sugar; so (based on the same ratios as before) I calculated how many blackberries I needed to use up the sugar.

I varied the method a little by adding the lightly cooked and sieved blackberries to the syrup, lemon and chilli mixture as it boiled rather than at the end of reducing the syrup.  The chilli was the same variety as last year, in fact the same harvest – it has been in the freezer since then.

I don’t know if it was the change to the method or some effect of freezing the chilli but the taste is very different, explosive you might say, but tasty nonetheless!

DSCN6618 blackberry chilli syrupAnyone for a cup of tea and some fruit?

About Anni Kelsey

I love forest gardens and forest gardening, nature, reading and everything good about being alive. I have written two books - the garden of equal delights (2020) - about the principles and practice of forest gardening; and Edible Perennial Gardening (2014) - about growing perennial vegetables in polycultures, which is basically forest gardening concentrating on the lower layers.
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