Summer is undoubtedly the best season ever.
This year UK guaranteed sunshine almost every day, and we had the best blackberries crop I have ever seen. The largest, sweetest, juiciest blackberries I had pleasure to taste.
The taste of my childhood.
When I reach back to my childhood memories, where my grandmother religiously guarded recipes for her preserves, I cannot remember my favourite taste of summer: Blackberry syrup- an old fashioned remedy for coughs and colds, which also tastes lovely.
Blackberries are rich in vitamin C and antioxidants. Which prevents the aging of skin ladies!
I highly recommended to eat them fresh. They taste great and they are low in calories.: 40 k cal in 100 g of berries
Making your own syrup is very easy to do and also so delicious. My personal flavour of summer, sunshine and childhood memories.
You can use it on waffles, pancakes, porridge or ice cream.
It can also be make with sugar or honey, to your liking.
Place the blackberries in a big mason jar and add sugar or honey all over. (70 dag sugar per 1 kg berries)
Leave to stand for at least 7 days, with the lid sealed, shaking it regularly.
Strain the mixture through a muslin, squeezing out as much juice as you can, into a saucepan.
Bring the mixture to a boil.
Pour the just boiled syrup into canning jars, make sure to leave some head space (around a quarter inch) from the top, wipe any excess with a damp cloth to ensure a good seal, and screw on the lid. Place the jars into a boiling water bath and leave them for 15 minutes. Once you think they seal, carefully remove the jars and let them sit for 24 hours untouched. Storing them in a cool, dark place will ensure they last at least a year.