Homemade blackberry squash (OK, it's blackberry vinegar)

Speaking of an enormous blackberry harvest (which we were in the last post Training a Wild Blackberry), we now have pots of blackberry and apple jelly and bramble jelly. Personally I don’t think it’s worth making jam, as blackberries are very pippy, but there's only so much jelly you need.

What I will be making now, and for the third year running, is Blackberry Vinegar.

Yes, it surprised me too.

You can make it with or without sugar, but I make the sweet version as I reckon it’s more versatile. It makes a great sauce to dribble on ice-cream, an extremely soothing, thick cough syrup (and the acid content is supposed to help get rid of bacteria), and it can be watered down like squash, which is how most of mine gets used up.