Monday, September 4, 2017


Last Saturday we went visiting our family friends in their country house and they invited us to harvest the blackberries. The berries are sour in taste, but very aromatic and they make excellent jams.

Competitors for the ripe berries - blue tits:

We made a solid batch of blackberry jam:
  • 1.5 kg cleaned blackberries
  • 1 kg sugar
  • 5 g apple pectin

And last night I also made my first terrine - the sweet taste of mascarpone and sour cream combined with the fresh sour taste of the blackberries - a very light summer desert, everyone liked it.

1 comment:

  1. How neat to be able to use fresh blackberries for your dessert. I'm using some Whole Foods blackberry preserves for a basalmic marinade for some bone-in pork chops. It smells really good.