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.