The hedgerows are bursting with juicy blackberries & inspired by one of my favourite Elizabeth David recipes for roasted raspberry jam I’ve made a small batch of baked blackberry conserve.

This simple method of oven-cooking the conserve for a short time creates an intense flavour & preserves the fresh fruity taste of the blackberries.

If you’d like to give it a try here’s the recipe & method:

You will need: 800g blackberries, 640g sugar, juice of 1 lemon, 2 ovenproof dishes, a large mixing bowl & 3 jam jars

  1. Place the blackberries & lemon juice into an ovenproof dish & the sugar into another & put them in the oven for 30 minutes at 190C
  2. While they are still hot mix the blackberries & sugar together stirring gently with a wooden spoon - be careful as the mixture will bubble & fizz
  3. Allow the mixture to cool slightly before decanting into sterilized jars - the conserve is best stored in a fridge for up to 6 weeks

This conserve is delicious served with fresh scones & cream, waffles & pancakes or simply with fresh bread & butter & a nice cup of tea - enjoy!

My love of growing & cooking fresh fruit is the inspiration for my ‘Fresh Fruits’ gouache painting which is part of my Vintage Kitchen Collection. This design makes a lovely gift for a foodie friend (or for the kitchen) & is available to buy online as signed art prints & greeting cards from:

Happy fruit picking & thank you for reading!