John Myers
Ingredients for 1 servings:
- 150 g blackberry seeds and fruit residues
- 350 ml white wine vinegar
- n. B. sugar
Instructions
Working time approx. 15 minutes; Rest period approx. 7 days; Cooking/baking time approx. 2 hours; Total time approx. 7 days 2 hours 15 minutes
with kernel/fruit residues from jam production
To make blackberry jam, I puree the blackberries with a hand blender and then strain them through a sieve. The remaining seeds still have traces of pulp and juice clinging to them. These can be made into blackberry vinegar. Place the blackberry seeds and white wine vinegar in a sealable container and let it steep at room temperature for 7 days. Pour the infused vinegar through a sieve and measure it. Add 50 g of sugar to every 100 ml of vinegar and heat. Reduce until the desired consistency is reached. The more the reduction, the sweeter the vinegar becomes! I use it to make salad dressings.
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