Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 1.5 hours | Difficulty: Moderate
Hello my lovelies! I mentioned this delicious relish a few weeks ago and I finally got it together for you! It’s so easy to make and will make you wonder why you ever thought store bought tomato sauce was a good idea. It’s perfect for sausages and roast meats. And it’s excellent on a cheese cracker. The base recipe is simple but there’s lots of room to adjust the spices to suit your tastes. Add extra heat or flavour notes as you wish! It’s a small batch and you can make it with frozen berries so experimenting is easy and low cost.
As with all preserving get all your bits and pieces and ingredients ready before you start so you can work easily. This one will spatter a bit towards the end of cooking so keep a damp cloth on hand to wipe up spots as you go.
First prep your jars. It’s easiest to get this step out of the way so you know they’ll be ready when you need them. Wash them thoroughly and rinse them with hot water.
Put them in the oven at 120C (250F). Put the lids in a small bowl or jug and set aside next to the stove. Lay a tea towel next to the stove as well.
To make the relish put the finely minced onions in a medium saucepan (approx. 2 to 2.5 litres) with a little oil and gently cook to soften them. I personally don’t like onion to be to crunchy or prominent in my chutneys and relishes so this step really mellows it out.
Add all the other ingredients except for the sugar and vinegar. Simmer until the berries break down. It will be quite liquid.
Add the vinegar and sugar.
Simmer the relish for about 30 minutes until it has reduced by at least a third and looks syrupy. Stir from time to time to make sure it’s not sticking. You’ll need to stir more later in the cooking. Depending on the consistency you would like you can stop sooner or later.
If you want a saucier condiment stop now, if you’d like a thicker consistency keep simmering until a spoon pulled through it leaves a trail. How long you cook it will impact how many jars you’ll get. A softer relish gives me about 4 cups and a thicker more spreadable one is about 3 cups.
Boil the jug and pour boiling water onto the lids you put aside earlier. Get the hot jars out of the oven and place them on the folded towel. Ladle the relish into the jars.
Wipe any drips from the rims with a paper towel dipped in boiling water.
Drain the lids and seal the jars.
Let the jars cool completely before labelling with the contents and date. This relish is nice straight away but improves with being left for 2 to 4 weeks to mature.
LIKE THIS RECIPE? PIN FOR LATER OR PRINT FOR RIGHT NOW:
Blackberry Relish
Prep Time : 15 mins | Cook Time : 60 mins | Total Time : 1.5 hours | Difficulty : Moderate
Makes : 3-4 one cup jars of relish
Tart, sweet relish full of fruit flavour – the perfect partner for meats and cheeses.
Ingredients:
- 200 grams red onion, finely diced
- 1 clove of garlic, minced
- 20 gram piece of fresh ginger, finely grated
- 850 grams blackberries (frozen is fine)
- 100 mls water
- 1 teaspoon chilli flakes
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 300 grams sugar
- 300 mls red wine vinegar
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Medium saucepan (2.5 litres at least)
- 4 x 1 cup glass jars with lids
- Small pyrex jug or ladle
Directions:
First prep your jars. It’s easiest to get this step out of the way so you know they’ll be ready when you need them. Wash them thoroughly and rinse them with hot water.
Put them in the oven at 120C (250F). Put the lids in a small bowl or jug and set aside next to the stove. Lay a tea towel next to the stove as well.
To make the relish put the finely minced onions in a medium saucepan (approx. 2 to 2.5 litres) with a little oil and gently cook to soften them. I personally don’t like onion to be to crunchy or prominent in my chutneys and relishes so this step really mellows it out.
Add all the other ingredients except for the sugar and vinegar. Simmer until the berries break down. It will be quite liquid.
Add the vinegar and sugar.
Simmer the relish for about 30 minutes until it has reduced by at least a third and looks syrupy. Stir from time to time to make sure it’s not sticking. You’ll need to stir more later in the cooking. Depending on the consistency you would like you can stop sooner or later. If you want a saucier condiment stop now, if you’d like a thicker consistency keep simmering until a spoon pulled through it leaves a trail. How long you cook it will impact how many jars you’ll get. A softer relish gives me about 4 cups and a thicker more spreadable one is about 3 cups.
Boil the jug and pour boiling water onto the lids you put aside earlier. Get the hot jars out of the oven and place them on the folded towel. Ladle the relish into the jars.
Wipe any drips from the rims with a paper towel dipped in boiling water.
Drain the lids and seal the jars.
Let the jars cool completely before labelling with the contents and date. This relish is nice straight away but improves with being left for 2 to 4 weeks to mature.
Cook’s Notes:
- This relish can be made with boysenberries or marionberries.
- Add a little extra heat if that’s what you like. Very finely mince fresh red chillies or add more chilli flakes.
– If sealed in properly sterilised jars this relish will keep in the pantry for 6 to 9 months. Once opened keep in the fridge –
Adapted from The Modern Preserver by Kylee Newton.
© 2019 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
