Pickled blackberries

Makes 4 jars
1kg ripe blackberries
6 cloves
1 stick of cinnamon
½ tsp ground nutmeg
3 juniper berries
225g golden caster sugar
125ml cider vinegar

Place the sugar and vinegar in a saucepan. Crush the juniper berries between two teaspoons and add to the pan with the spices. Bring to the boil gently, stirring until the sugar has dissolved. Reduce the heat and simmer for 10 mins. Add the blackberries, cover and simmer for a further 10 mins, stirring occasionally. Pour into sterilised preserving jars, seal and allow to cool. Label and store in the refrigerator for at least one week before using.
Served with cold cuts, duck or lamb.

Other blackberry recipes from our Sept/Oct 2015 issue:

• Blackberry and orange crumble bars
• Blackberry swirl cookies
• Blackberry cake
• Blackberry bread and butter pudding
• Blackberry mousse