Bramble picking - under ripe ones, what can I do with them?

Noctu

Hello all,

I've been bramble picking today for the first time since I was a child!

Unfortunately I have been a little over enthusiastic and picked under ripe ones too.

They are all black (not red), but on tasting them, about half of them are tart. I should have realised that the firmer ones weren't quite ripe enough to be picked.

I've separated the ripe, sweet ones from the tart ones but wondered if there's anything I can do with the tart ones? It seems a shame to throw them away?

Thanks for any tips :money:

ljonski

well you could squeeze them all and add sugar. Alternately leave them with a ripe banana or skin could help!

GrowingPlants

What were you thinking of doing with the brambles.
In jam would the tart ones help to control the sweetness a bit? I'm not a huge fan of overly sweet jam.
Mixing the tart with the sweet in whatever dish (crumble) if they are being cooked I would think would balance out.

GrowingPlants

What were you thinking of doing with the brambles.
In jam would the tart ones help to control the sweetness a bit? I'm not a huge fan of overly sweet jam.
Mixing the tart with the sweet in whatever dish (crumble) if they are being cooked I would think would balance out.

THIRZAH

I'm sure there was a recipe in The Paupers Cookbook for bramble jelly made with under ripe brambles-I'll see if I can find my copy

THIRZAH

Have found my ancient copy of the book and there is a recipe for red bramble jelly. You just make it in the same way as normal bramble jelly-brambles, sugar and water-but don't add lemon juice.

I haven't tried the recipe but the author says it makes a" beautiful jelly with an excellent flavour"

Noctu

Thank you everyone - some great ideas there
I was planning on a crumble but I have far too many anyway so thought I would concentrate on using the sweet ones!
Thirzah, thank you very much for looking in your book... I don't suppose I can trouble you for the recipe (quantities, in particular)?
I'm fairly clueless!

culpepper

Sharper fruits sometimes make the best jams anyway as there is a balance to the sweetness in the sugar.

THIRZAH

It doesn't really give quantities-just cover brambles with water , cook, strain through muslin overnight then add 12 oz sugar per pint of juice.

Noctu

Thanks everyone. Jam it is. Wish me luck!