Foraging, Homesteading, News, Preserving

Homemade Cordials

We had a wonderful weekend with friends picking blackberries and enjoying delicious food. Foraging is certainly more fun with friends and the bounty at the end of the day is far greater. We hauled two big buckets and saw lots of other pickers out and about too which was a pleasant surprise.

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Most of the berries from this haul I have frozen but I reserved 3kg for making BlackBerry cordial and I will include the recipe for this after my ramblings!

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This time I decided to can in the vacola jars using the pressure canner. Usually I just pop into sterilized bottles as we go through it so quickly but this means we drink 5 litres of one flavour which can get a bit boring so instead I want to be able to shuffle the flavors around depending on what we feel like.

Homemade cordials are really easy and inexpensive to make and contain none of the nasty artificial flavours , colours or preservatives.I must confess I’ve never been a huge water drinker. I go through phases where I drink it and I try to drink it more in front of the children but sometimes I really cringe when I drink it! Awful I know. I used to make lots of cold sugarless herbal teas which I’d have on hand in the fridge but I haven’t been doing it this summer.
The flavour in homemade cordial is so strong that you really only need the tiniest amount in a large glass of water. You can make cordials out of any fruit, herbs and edible flowers even out of pineapple skins which being frugal as I am is one of my favorites.
My last batch was pineapple and lime and there’s nothing more refreshing than a tropical flavour hit on a hot summer day!

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Recently I was reading a recipe for nasturtium cordials I’m certainly keen to try it but this is one I am skeptical on but we have had some delicious experiments with cherry plums and lilac flowers.

BlackBerry Cordial syrup

Ingredients
3kg blackberry
Sugar
Tartaric acid
Water

In a large pot simmer blackberries in water for 20 mins

Strain berriers and measure liquid by cups

For every cup of liquid add 1 cup of sugar

Bring to boil and reduce to simmer for 2 mins

Add 2tsp Tartaric acid simmer 20 more seconds. Take off heat and pour into warm sterilized bottles or can using your preffered method.

This will keep in the fridge for 3 months or you can store in a cool dark place.
Canned it should last a year.

Enjoy!

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