I’m not hugely sweet toothed, but the taste of real blackberry juice in my Blackberry Lollipops means that these little beauties could win me over any day. And with only 2 ingredients, they have to be better than all the unpronounceable things you find in regular, shop bought sweets.
Please note, you will need a jam thermometer to make this recipe.
I’d also recommend you make it on a day when you don’t have children or dogs running underfoot, as the syrup gets super hot as it boils frantically.
Oh, and wear long sleeves!
- Gently heat the berries in a pan with a lid, until the fruit have changed colour, and there is a fair bit of juice in the bottom of the pan.
- Pour into a sieve over a small pan & smush the berries through to extract as much juice as you can. Throw away the seeds (or feed them to your hens if you have any)
- Add the sugar to juice and heat until the sugar has dissolved, stirring continuously.
- Quit stirring, pop the jam thermometer into the hot goo, and let it boil. It becomes quite ferocious at this point, and if you get splashed it will burn.
- As soon as it reaches the 'Hard Crack' stage (154c/310f) take the pan off the heat and stand it in a sink of very cold water to stop it cooking.
- Carefully tip teaspoon size drops onto an oiled marble slab, or silicone baking sheet.
- Before it cools too much, lay a lolly stick (I got mine on ebay really cheap) into the centre of the goo, and add a little more syrup on top to seal the stick in.
- When cool, gently lift the sticks up and peel the lolly away. Wrap in lolly bags, foil, greaseproof paper, cling film or cellophane.
- And that's it! If you give it a go, do let me know how you get on, and why not try other berries, such as strawberry or raspberry too?