Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
We have a wonderful restaurant some 30 kilometers up the Rhine from here that specializes in blackberries. Waffles with vanilla ice cream and blackberry sauce. Blackberry spritzer. Blackberry wine and liquor. They also sell a wonderful blackberry syrup and blackberry jelly.