Plump and juicy frozen blackberries, perfect for crumbles, pies and jam.
Their dark blue colour ensures blackberries have one of the highest antioxidant levels of all fruits.
Nicholas Culpeper, an English herbalist from the 1600s, recommended the blackberry leaf to be used as hair dye in order to “maketh the hair black”.
Recipe Suggestion: Blackberry Jam
Simmer 1kg of blackberries with 120ml water and the juice of half a lemon in an open pan for about 30 minutes. Remove from heat and stir in 1kg jam sugar and a knob of butter. Boil rapidly for 4 minutes until setting point is reached. Pot and cover in the normal way.
Or add to cooked Bramley apples to make a blackberry and apple crumble.
Or use in any recipe where blackberries are an ingredient.