Are blackberries ready where you are?

[Itwasgoodwhileitlasted]

Just that really. Debating whether to go picking today but it's a bit of a trek and don't want to be disappointed.

Thanking yows

Yes, loads of big fat juicy ones, but also millions of tiny green ones

East of England here and we are almost done. Just sat and ate a piece of blackberry cake made from Sunday's pickings!

@TroysMammy. Any tips for making blackberry jelly? We moved to the countryside at the start of the year and have massed of brambles. I really want to have a go at making jelly but don't want to make any rookie errors. I remember as a child blackberrying with my dad every year and then my mam making jelly. I remember it being a bit of a performance so am keen to get it right!

They've been ready here for a couple of weeks (South East). I'm about to turn what we have into sorbet today.

S Lakes here - almost ready. Avoid the lower down ones :-)

@Medievalist I have the jelly strainer from Lakeland. Wash and weigh the blackberries. I had 6lb so added 5 pints water and juice and pips of 2 lemons. Boil them in a maslin pan. Put a bowl under the jelly bag then carefully (the juice stains) transfer into the pre scalded jelly bag and leave it for about 12 hours, do not be tempted to squeeze it or the jelly could be cloudy. Then measure the juice and for every pint use 1 pound of preferably jam sugar, which is pricey. I used granulated and a bit of Certo pectin. Boil up until setting point and spoon into warm sterilised jars. I use a preserves funnel, less mess. I expect there are recipes on the internet but I have a few preserving books I use time and time again.

@TroysMammy - thank you so much! I'll definitely give it a go. Blackberry jelly was treated like caviar in our house growing up so making it will be a bit of a tribute to my parents (both long gone).

I'll let you know how it turns out!