Summer in a mouthful, overflowing with flavor and protective antioxidants. The greatest qualities of both the raspberry and the blackberry may be found in a Tayberry. Large, flavorful, early-season fruits. Blackberries have been consumed since prehistoric times; berry seeds were discovered in the stomach of a Paleolithic man whose body was preserved around clay in Essex.
Back in the day, picking blackberries was a huge deal out in the country. People from the countryside would swarm the orchards to harvest the fruit, which would then be used to make all kind of preserves, desserts, beverages, and beverages. Jelly made from tayberries, raspberries, or blackberries is a delicious addition to a hot toddy in the winter.
The Devil spits on any bush on October 10th, so the urban legend goes, and wild blackberries surely lose flavor and become “fly blown” as fall unfolds. To account for the eleven-day change in the calendar that occurred in 1752, Roger Phillips, author of ‘Wild Food’ (my favorite cookbook), suggests a date close to Michaelmas Day. Christian celebration of “the primeval war whereby the saint Michael the Archangel of Light threw Lucifer out of Paradise and down to earth” is another proof that Christianity appropriated much of mythology for its own purposes.
These berries are well-known for the immune system boost they give due to their high concentration of vitamin C. Bioflavonoids, fiber, and folate are all abundant in fresh berries. Salicylate, a chemical found in nature that has similar effects to aspirin, is also present, and it may cause allergic responses in certain individuals. Diarrhea may be managed with the use of the leaves and roots, which are also a beneficial plant. Blackberry leaf chewing has been used for at least two thousand years to treat bleeding gums.
Around 2 pounds of freshly picked Tayberries and a quarter liter of water (plus a few Strawberries) were used to make this dish. Simmer for a while, then add the sugar, stirring until it dissolves; next, add the pulp & a knob of butter; last, bring to a boil for a few seconds before pouring into sterile jars to be sealed. My kid and I are eating it so fast that it won’t make it through the winter. Yum !