And while there is still something unbeatable about eating them straight from the bramble – ideally with purple-stained fingers – blackberries are far more versatile than their traditional pudding credentials might suggest. Their particular balance of sweetness and sharpness makes them brilliant with salty cheeses, earthy root vegetables and smoky flavours, too. Here are eight ways to make the most of the hedgerows while they are heavy with fruit.
Taleggio Flatbreads & Pickled Blackberries
Jamie Oliver
The compelling nature of this winning combo – oozing, pungent Taleggio and sharp little bursts of blackberry – is impossible to resist, particularly when said berries have been quickly pickled with thyme, vinegar and honey. Piled on to golden homemade flatbreads, with a scattering of peppery rocket to finish, this is an early autumn dish we will happily devour on repeat while the season lasts. Make it.
Parsnip, Butter Bean And Blackberry Traybake
Anna Jones
How much goodness can you get into one dish? The slide into autumn is richly recompensed by the resumption of a good traybake – and this one brings together all our favourites: honey-and-mustard roasted parsnips, cold-weather herbs, butter beans that char and crisp, and blackberries that burst in the heat of the oven, staining everything around them a glorious deep purple. As the marvellous Ms Jones puts it, it's 'a painting of a dish'. Make it.
Pickled Blackberry & Whipped Feta Tartines
Delicious Magazine
The fleeting blackberry needn't be confined to the pudding course. Here, the berries are swiftly pickled until sweet, sharp and glossy, before being spooned over cloud-like whipped feta on crisp sourdough. Salty, creamy, fruity and acidic all at once, it is an exceptionally pretty way to use up a handful of berries – and an excellent drinks-party canapé to have up your sleeve. Chic. Make it.
Smoky Blackberry Ketchup
Delicious Magazine
If your blackberry haul has been particularly enthusiastic, step away from the crumble dish for a moment. This deeply fruity homemade ketchup brings smoke, spice and vinegar to the berries' natural sweetness – bottle it now and bring it out alongside sausages, burgers, cheese or roast meats as the weather cools. A little taste of August to see you through autumn. Make it.
Blackberry Jam
Great British Chefs
Sometimes there is just no improving on a classic. Blackberry jam is one of the great rewards of an afternoon spent foraging, transforming what is essentially free fruit into jewel-dark jars to spread thickly over hot buttered toast for months to come. This pleasingly straightforward recipe requires just three ingredients – blackberries, jam sugar and lemon juice – which is exactly as it should be. Make it.
Mini Dark Chocolate, Blackberry & Bay Pavlovas
BBC Good Food
Blackberry and bay is one of those combinations that immediately makes a familiar pudding feel more sophisticated. Add dark chocolate and you have a dessert that straddles the seasons beautifully: crisp, chewy little chocolate meringues topped with cream and glossy blackberries, with bay bringing a subtle aromatic note. Summer pavlova with its autumn coat on. Make it.
Pear & Blackberry Crumble With Bay Leaf Custard
BBC Good Food
And here it is: the pudding that tells us unequivocally that autumn is coming. Pears and blackberries are natural bedfellows, the mellow sweetness of one playing beautifully against the winey sharpness of the other. Add a golden crumble topping and – crucially – warm custard infused with bay, and the prospect of darker evenings doesn't seem remotely bad. Make it.
Prosecco, Pear & Blackberry Punch
Jamie Oliver
To get in the spirit of a crisper new season, what could be more glorious than shepherding a sprinkling of your blackberry harvest into this spiced, orange-zest-infused, prosecco-based berry and pear cocktail? It is late summer in a glass, with just enough warming spice to hint at what's coming next – and the perfect thing to serve to guests as the evenings begin to draw in. Make it.
FAQs: Blackberry Season Recipes
When are blackberries in season in the UK?
British blackberries generally begin ripening in July, but August and September are their glorious peak. Depending on the weather, you can often still find them well into October – though folklore traditionally warns against picking them after Michaelmas.
How do you know when blackberries are ripe?
Look for berries that are plump, glossy and deep purple-black, and which come away from the plant with very little persuasion. If you have to tug, leave them a little longer. And don't overlook the slightly smaller wild berries: what they lack in stature, they often make up for in flavour.
Should you wash blackberries before eating them?
Yes. Give foraged blackberries a gentle rinse in cold water and pick through them to remove any leaves, stalks or unwanted hitchhikers. They're delicate creatures, though, so wash them shortly before you plan to eat or cook with them rather than before storing.
Can you freeze fresh blackberries?
Absolutely – and it's one of the easiest ways to prolong blackberry season. Wash and thoroughly dry them, spread them on a tray to freeze individually, then transfer to a freezer bag or container. They can then be tipped straight into crumbles, compotes and bakes whenever required.
What flavours go well with blackberries?
Blackberries have a wonderful sweet-sharp quality that works with far more than sugar and cream. Pears, apples, dark chocolate, vanilla, cinnamon, orange and bay are all excellent partners, while on the savoury side they pair beautifully with creamy or salty cheeses, game, pork, earthy root vegetables and herbs such as thyme.
What can I make with lots of blackberries?
A glut is an excellent problem to have. Beyond the obligatory blackberry and apple crumble, turn them into jams, compotes, cordials, chutneys and sauces; pickle them to serve with cheese; freeze them for winter; or muddle them into cocktails. And, of course, always reserve a few to eat straight from the punnet – or hedgerow.
