Any ideas what to do with a glut of blackberries?

Question

Have an absolute glut of blackberries in the garden this year and wonder if anyone has any ideas what i can do with them. Recipes for jams, deserts, wines would be appreciated plus any other ideas.
Thank you.

Answer 1

Blackberry Jam



3 c Blackberries

2 c Water

1 pk Powdered fruit pectin

5 c Sugar



Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.

Answer 2

blackberry preserves

3 quarts of the berries

6 cups of sugar



in a large 4 quart sauce pan, heat the berries slowly until the juice is extracted, then add the sugar. Boil the mixture, uncovered, 20 minutes,stirring constantly.

Skim off the foam. Pour the preserves into sterilized jars, leaving 1/2 inch head space.

wipe each sealing edge clean. Prepare canning lids and seal jars as directed by the manufacturer.

Process in a boiling water-bath canner 10 minutes.



good luck

Answer 3

I have just this afternoon made blackberry jam, I bought some Tate and Lyle jam sugar, I used 2lb blackberrys, one whole pack of the jam sugar, and a little lemon juice; crush berrys slightly, put in a large pan with sugar and juice, stir constantly over a meduim heat until sugar has desolved. Turn heat up and stir until boiling. Boil for 4 minutes only, remove from heat and put into jars. ENJOY!! They also make a great crumble, yummmmmy!

Answer 4

Blackberry and apple pie... yum....



Just make a standard pastry crust, put the blackberries and chopped cooking apples into a casserole dish. Add some sugar to taste, and maybe a bit of water, put the pie lid on and cook on a medium heat until the pastry is cooked through.

Dependent on the apples you use, you might have to sweat them down a bit first.



You can replace the pie lid with a crumble topping, too. Great with custard!



You could also make the blackberries into a coulis to serve with a strong meat. Goes really well with panfried duck breast.



Enjoy your blackberries - wish I could have some!

Answer 5

Use the recipes inside of the certo package they are nice and easy and very tasty. I lent my recipes to my daughter or I could give you a few of mine. Hope that helps

http://whatscookingamerica.net/Fruit/BlackberryRecipes.htm



Blackberry Preserves

7 cups whole firm, ripe, fresh blackberries, rinsed and drained

6-1/4 cups sugar

3-ounce package of liquid pectin

1/2 teaspoon butter

Have 6 or 7 clean, half-pint jars, lids and rings ready.

Layer the blackberries in a large, heavy saucepan or dutch oven alternately with about half of the sugar. Do not stir. Allow to set for 30 or 40 minutes.



Heat the mixture at low-medium heat, stirring slowly and continuously to prevent sticking. When sugar is dissolved, add the remaining half of the sugar, one cup at a time. Again, heat until sugar is dissolved, stirring continuously. Add the butter, and stir to incorporate.



Bring mixture to a full rolling boil at medium-high heat, stirring continuously. Add the pectin and, stirring continuously, return the mixture to a full rolling boil. Boil for one minute, stirring continuously. Remove pan from heat, and skim off any foam, if present.



Allow the mixture to cool for 5 minutes before filling the jars. This will prevent floating fruit. Slowly stir the preserves to evenly distribute the fruit, then ladle the preserves into the jars, leaving a quarter-inch headspace. Wipe jar rims with a clean, damp cloth, cover with hot lids and screw the rings on. Process jars in a 200°F water bath for 10 minutes. Makes 6 or 7 half-pint jars.

Note: Blackberries do not continue to ripen after they are picked, so be sure your berries are completely ripe when selecting them.

For a treat that will rival any dessert, enjoy these preserves on a hot buttered biscuit.



end recipe

Answer 6

Blackberry Chutney

Servings: makes approx 500g chutney

Level of difficulty: Easy

Preparation Time: 10 minutes, , plus cooling

Cooking Time: 30 minutes





Ingredients

1 tbsp Olive oil

1 red onion, finely chopped

3 cm Ginger, finely chopped

2 large red chillies, finely chopped

500g Blackberries

45g caster sugar

30ml red wine vinegar

1 loaf, of crusty bread, to serve





Method





1. Heat the olive oil in a heavy-based saucepan. Add in the red onion, ginger and chilli.



2. Fry gently for 4-5 minutes until softened.



3. Add blackberries and cook for 3-4 minutes, stirring now and then.



4. Add in the sugar and vinegar, mixing well.



5. Bring to a boil and simmer for 15-20 minutes until thickened.



6. Allow to cool.



7. Serve with cheese and crusty bread. If being stored, this chutney should be spooned into hot, sterilised jars, when still hot. Cover with waxed paper discs and cool. Once cooled seal and store until using.



OR



Blackberry Jelly

Servings: 4

Level of difficulty: Easy

Preparation Time: 15 minutes

Cooking Time: 15 minutes, , plus 1-2 hours to set





Ingredients

300g Blackberries

100ml cold water

3 gelatine sheets

60g caster sugar





Method

1. Place the gelatine in a glass bowl with a little cold water.



2. Put one third of the blackberries into a blender and process until smooth. Remove and pass through a fine sieve.



3. Add the water to the blender, process for a few seconds to catch the remaining fruit and then pour through the sieve.



4. Pour a third of the blackberry juice into a saucepan along with the sugar on a medium heat. Bring to a simmer.



5. Squeeze the gelatine, removing any excess water, then place into the saucepan. Stir until dissolved.



6. Pour back into the blackberry juice and stir to combine.



7. Cut the remaining blackberries in half and place cut side down into four 100g jelly moulds. Pour over a little juice and place in a fridge to set.



8. Once just set, pour over the remaining juice. Place in a fridge for 1-2 hours until set.



9. Serve with a swirl of cream and some blueberries

Answer 7

make wine.....I made 8 gallons last year, and I'll do the same this year.

you need about 6lbs of fruit for every gallon.

blackberry wine tastes just like port, its really delicious.



* 6 lb blackberries

* 2-1/2 lb granulated sugar

* 1/2 tsp pectic enzyme

* 7 pts water

* wine yeast and nutrient



Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

Answer 8

Yes, They freeze well, but another think to try would be to make "shortcakes" out of them. us the individual size spongecakes. First put about a cup of blackberries into a large bowl, then add 2/3 cup of sugar and mix. The sugar will breakdown the berries, and bring out the natural flavor. then as they berries soften and create a syrup-textured liquid, they are ready to pile up on your spongecakes, add some whipped topping, and serve!



Another great thing to do is to use them in pancakes, fruit salads, and even home-made oat meal. Good Luck!

Answer 9

Go with jam....I'm a big fan of homemade wine too, but blackberry jam is awsome. My aunt and uncle went to Alaska last year and picked a load of black berries and made some of the finest jam I've ever eaten. I wish I had the recipe he used.

Answer 10

Congratulations, on the berries they are my favorite. The things you can make with them are endless. They can be frozen and put into smoothies, alcoholic beverages such as daiquiris, pies, fillings for cakes, buckles,brown betty, vinegar can be made with them, jams, jellies and preserves, the possibilities are endless. Just use your imagination, then go on line type in blackberries, or go to the food network.

Answer 11

you can pick them and give them to me... i love blackberries.



actually you can set them on a pan and put them in the freezer... Then when they are good and frozen place them in freezer bags to store for winter use. i do this with all kinds of berries. I even use my vacuum sealer and it keeps the air out and doesnt hurt the berries because they are frozen solid. They are great for pies and stuff like that all winter long...



you can get great recipes at



www.allrecipes.com



i wish i had a good wine recipe for ya but sorry

Answer 12

SInce blackberries are mostly water, they do freeze. Frozen blackberries make good smoothies (toss in a blender with honey & yorgut).



Jams and pies come to mind.

Answer 13

Stuff a couple of bottles of vodka with them, leave for at least 3 weeks. Yum-er-a-ma!

Freeze the rest in small bags.

Answer 14

They freeze fairly well.



Wash them first and allow them to completely dry. Then place them in freezer bags so you have fresh berries all through the cold Winter months.

Answer 15

I freeze all my berries, put them on a pie plate & freeze them hole, then I put them in a freezer bag. I use them in shakes, on deserts or I make pudding & pour it over them hot, mmmmmmmmmmm, so far this year I have strawberries, rasberries black & jumbo red, & now blueberries all good f 4 me, mmmmm

Answer 16

I slow cook them with other fruit,apples or whatever sweeten to taste,freeze in plastic cups and I have a fruit puree for months for my cereal,porridge etc.

Answer 17

Blackberry wine....I would say but you would need equipment..Here is a link to a webpage



www.red4.co.uk/Recipes/blackberry-wine-htm

Answer 18

Blackberries!?! WOW you've got some serious potential with those!!!



Blackberry pancakes, College Dorm Style:

Aunt Jemima Pancake Mix

1 extra egg white, separated

5 tablespoons extra milk

1 cup fresh washed black berries.

Prepare the mix as on the box, and remember to preheat the pan. Add the milk, egg white and black berries (the extra egg and milk will make a fluffier, cake-like pancake) and stir. Don't over stir as it will harden the pancakes.

Prepare as directed on the package on the griddle (don't be afraid to let it bubble an extra second or two as the berries take a tiny bit of extra time)

Enjoy with a touch of sugar



Jam

2 quarts fresh blackberries

1/2 cup water

3/4 cup orange juice

3 Tbsp lemon juice

6 cups sugar

1 Tbsp grated orange peel



Cook the berries with water until heated. Strain to remove most of the seeds. Add the orange and lemon juices, sugar and peel.



Cook rapidly to the jellying point, either using the sheet test or until it reaches 220 degrees (F) on the candy thermometer. As the mixture thickens, stir to keep from scorching.



Pour boiling hot into hot jars; adjust the lids. Process 10 minutes in a boiling-water bath. Start the counting time when the water returns to a boil. Remove the jars from the water and cool on a rack.



Makes four 12-ounce jars.



Title: Blackberry Brandy

Categories:

Yield: 1 1/2 pints



2 1/2 c Ripe blackberries; rinsed

2 c Brandy; approximately

3/4 c Sugar

1/3 c Water

1 tb Grated lemon zest

1/2 ts Glycerine; optional



Lightly crush 2 cups of the berries with a fork or

potato masher; place in a quart size glass canning

jar or and other quart sized glass jar that has an

enamel lined lid. Pour in enough brandy to cover

the berries. Add equal portions of the remaining

berries and brandy to reach the top of the jars

lip; make sure that all of the berries are covered

by the brandy. Pour in just enough brandy to begin

a small overflow, then tightly cap the jar and

wipe the outside clean.



Label the date on the jar. Allow to steep in a

cool, dark place for 2 months. (If a dark

environment is not available, tape a piece of

black construction paper around the jar.) Every

two weeks, gently shake the jar to distribute the

flavors.



After two months, gently pour the jar's contents

through a regular strainer or sieve; discard the

residue. Follow this by two strainings through

slightly dampened cheesecloth. For true clarity

and professional looking results, pour the mixture

through a large, clean coffee filter placed inside

a funnel or clean coffee cone; loosely cover the

contents with plastic wrap, since the process may

take several hours.



In a small saucepan, combine the sugar, water, and

lemon zest. Bring to a boil over moderately high

heat. Simmer, uncovered, for 5 minutes. Let cool

to room temperature. Add the optional glycerine,

if desired.



Funnel the strained brandy into a glass bottle,

then funnel in the sugar syrup through a strainer,

to remove the lemon zest. Cover tightly; shake to

blend. Let mature at room temperature, or slightly

cooler, for at least 1 month.







Chocolate Boxes Filled with Chocolate Crème with Raspberries



Serves 4



Ingredients:



For the Chocolate Boxes:



1 pound/460 g dark chocolate, melted



For the Chocolate Crème:



2 cups/490 ml whole milk

4 large egg yolks

1/2 cup/100 g sugar

1 tablespoon/10 g cornstarch

3 tablespoons/35 g all purpose flour

8 ounces/230 g dark chocolate, melted

12 ounces/340 g fresh blackberries







Method:



To make the Chocolate Boxes:



Line a large baking sheet with parchment paper. Pour all but 3 tablespoons/50 ml of the melted chocolate over the sheet of parchment paper, spreading the chocolate into a 14x11-inch/36x28-cm rectangle. Refrigerate until the chocolate is almost set, about 10 minutes. Using a ruler and a small sharp knife, cut twelve 2½-inch/6.5-cm squares from the chocolate. Return to the refrigerator and chill until the squares are firm.



Using 4 chocolate squares to form the walls of each box, assemble the chocolate boxes, spreading the reserved 3 tablespoons/45 ml of melted chocolate along the edges of the squares to help "glue" the edges together. Refrigerate the boxes until the "glue" has dried and you are ready to serve.



To make the Chocolate Crème:



In a heavy medium sauce pan, bring the milk to a near boil over medium-high heat. In a large bowl, beat the egg yolks and sugar with a whisk for approximately 2 minutes, or until pale and thick. Whisk the flour and cornstarch into the yolk mixture. Gradually pour the hot milk over the yolk mixture whilst whisking constantly.



Return the milk mixture to the saucepan and cook over medium-low heat while whisking constantly, until the mixture begins to thicken, about 8 minutes. Remove the saucepan from the heat. Whisk in the melted chocolate. Transfer the chocolate crème to a large mixing bowl. Using an electric mixer, beat the chocolate crème on high speed until cool, about 10 minutes. Cover and refrigerate the chocolate crème until it is cold.



To serve:

Place the chocolate boxes on plates. Spoon the chocolate crème into the chocolate boxes. Top with the blackberries and serve.



Blackberry Pie

Pastry for 9-inch two crust pie

1 quart fresh blackberries

1 cup sugar (or to taste)

3 tablespoons quick-cooking tapioca

1/2 teaspoon ground cinnamon

1/4 teaspoon lemon juice



Preheat oven to 400 degrees. Prepare pie pastry. In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.



Bake 10 minutes; reduce heat to 375 degrees and bake another 45 minutes. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Answer 19

freeze them. put them on a cookie sheet and freeze them. when frozen put them in freezer bags and use as needed. works great for me. did the same thing with strawberries, blueberries and black and red raspberries.

Answer 20

Bloody P.C mob again I suspect

Answer 21

Make jam and pies and freeze it

Answer 22

Ooh, yum, lucky you! Blackberry and apple crumble - my favourite - send them to me!!

Answer 23

If the worse happens they freeze brilliantly.

Answer 24

Kja63 said it all and she's exactly right.

Answer 25

They freeze really well!

Answer 26

Experment in the kicthen with them thas wat i do it works lol i hope u make an awsome desert let me know:)))))))

Answer 27

http://cake.allrecipes.com/az/BlackberryJamCake.asp





or just go to allrecipes.com and look there

Answer 28

Lucky you!



You can freeze them loose on a cookie tray. When frozen, dump into a zipper bag and use by the cup-fu for pancakes, muffins, or desserts.



Meanwhile, you can make nearly any dessert w/ them. In the following desserts, just sub your blackberries for whatever berry is called for.



Blueberry Dumplings



1 cup all-purpose flour

1 tablespoon sugar, plus 1 1/2 cups

1 teaspoon baking powder

Pinch salt

1/2 cup (1 stick) butter, softened

1/4 cup milk

1 quart fresh or frozen blueberries

2 cups water

Vanilla ice cream or fresh cream, for serving



Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.

In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.



--Paula Dean

________________________________



Fresh Strawberries With Grand Marnier Cream



1 cup whole milk

1 cup heavy cream (whipping cream)

½ tsp. vanilla extract

4 large egg yolks

½ cup sugar

¼ cup Grand Marnier liqueur (or Triple Sec)

1 qt. strawberries, hulled, halved

Fancy cookie, optional



1. In top of double boiler, scald milk, cream and vanilla.

2. In separate small bowl, beat egg yolks and sugar until light yellow. Add the egg mixture to milk mixture very slowly, stirring constantly over low heat until sauce thickens. This takes about 10-15 minutes. You want to slowly bring it to the boiling point. Stir in liqueur. Allow sauce to cool. Pour into lidded glass jar and refrigerate. Can be made a week in advance..

3. To serve, bring sauce to room temperature and spoon over berries or mix with strawberries. Serve in stemmed glass and serve a fancy cookie on the side if you wish.



Serves 8.



-- "Crème de Colorado" cookbook

_________________________________



Fresh Strawberry Sorbet



2 cups sugar

2 cups water

4 pints strawberries, hulled and sliced

1/4 cup fresh lime juice

1/2 cup light corn syrup



Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.



--Paula Dean, FoodTV

__________________________________



Fresh Strawberry Sorbet



2 cups sugar

2 cups water

4 pints strawberries, hulled and sliced

1/4 cup fresh lime juice

1/2 cup light corn syrup



Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.



Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.



--Paula Dean, FoodTV

_______________________________



Strawberries Romanoff



2 qt Strawberries, washed and quartered

2 cup(s) Sour cream

1/3 cup(s) Brown sugar

Juice of 1 orange

1 Tbsp Triple Sec

Fresh Mint



Procedures

Combine sour cream, brown sugar, orange juice and triple sec together in a mixing bowl.



Toss in the strawberries, folding in until evenly coated.



Place 1/2 cup of berries in a dessert dish or champagne glass.



Garnish with a sprig of mint.



Chill until ready to serve.



Serves 4



--Olive Garden website

_____________________________



Fresh Blackberry Pie



shortbread cookie pie crust

8 oz cream cheese, softened

1/2 cup sugar

1/2 tsp. almond extract (can used vanilla instead)

1 cup heavy cream

Blackberries, washed and dried in dish towel



Beat cream cheese, sugar and extract until smooth. In a chilled bowl, whip cream until stiff peaks form - fold into cream cheese mixture.

Put into cookie crust. Top with whole blackberries, point end facing up, starting in the middle and working out to edges, covering the cream cheese layer. Refrigerate for up to 3 hours before serving. Serves 8.



Also works well w/ strawberries!