Saturday 3 September 2022

Japanese Wineberry Syrup

 We've left our "little" patch of Japanese Wineberries pretty much alone for the last 5 or so years and they've thrived on our neglect. 

So much so we can acutally harvest enough to do other things with rather than just eat fresh. 

The other day my Middlest asked if we could harvest the rest of the berries and make something with it. So we battled the nettles and picked all we could reach. I'd say she's even faster than me at picking berries. 

We weighed them, then stewed them and added an equal quantity of sugar to the mix. It was then that we realised how many seeds there were! they all floated to the top, so we skimmed off as many as we could then ran the whole thing through a sieve. 

There was a fair pile of seeds left on the side and I was wondering what I should do with them, until I turned round and all three children were tucking in! 

For love nor money I couldn't get it to set (and didn't hold out much hope at the start anyway). With no pectin to add to it we settled for making a syrup (a running theme of my jam making). Since it's been made the children have had it on everything they can - seems like a real success! 

In hindsight I should have got some early cookers like Warner's king and done equal quantities, it would have made it go further and helped it set. Never mind! 

Anyone else make anything from Japanese Wineberries?

1 comment:

  1. They are some good ones. No doubt they'll be rebelling against me soon enough! I wish I could have some more but my wife has made me stop at 3!


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