I need a blackberry jam recipe PLEASE!!!!!!Our blackberries are ripe and ready to pick in south carolina!!!!!!!
Answers:
Here it is!. Please "think" of me when you're having, oops I mean ENJOYING, it!. LOL I loooooooooooooove blackberry jam!. My grandma used to make it and my mouth still waters just at the thought of having had home made blackberry jam!. Mmmmmm Good, mmmmmm Good!.Www@FoodAQ@Com
Here are several different Blackberry Jam recipes for you!.
BLACKBERRY JAM
2 1/2 lb!. blackberries
1 1/2 lb!. sugar (or 3 c!. sugar)
Wash berries thoroughly; remove caps and crush berries!. Heat slowly to boiling, stirring constantly!. Add sugar and continue cooking rapidly until mixtures give test to jelly!. Pour into sterile jars and seal!. If seedless jam is desired rub cooked berries through sieve before adding sugar!. Makes 2 pints!.
**************************************!.!.!.
Skillet blackberry jam
Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety!.
Servings: Makes about 1 1/2 cups!.
Ingredients1 lb blackberries (4 cups)
3/4 cup sugar
2 tablespoons powdered fruit pectin
1 tablespoon fresh lemon juice
Preparation:
Mash blackberries with a potato masher or a fork in a large bowl!.
Stir together berries, sugar, pectin, and lemon juice in a 12-inch nonstick skillet, then boil, stirring occasionally, until slightly thickened, about 7 minutes!. Transfer jam to a large shallow bowl and chill, its surface covered with wax paper, until softly set, at least 30 minutes!. (Jam will set further if chilled longer!.)
Jam keeps, chilled in an airtight container, 2 weeks!.
**************************************!.!.!.
NO-COOK FREEZER JAM - BLACKBERRY
3 cups prepared blackberries
5 1/4 cups sugar
1 box Sure-Jell fruit pectin
Crush berries one layer at a time!. If desired, sieve half the pulp to remove some of the seeds!. Measure 3 cups into large bowl!. Measure sugar; then thoroughly stir into fruit!. Let stand 10 minutes!. Mix 3/4 cup water and Sure-Jell fruit pectin in small saucepan!. Bring to a full boil and boil 1 minute, stirring constantly!.
At once stir into fruit!. Continue stirring 3 minutes!. Immediately ladle into containers, leaving 1/2 inch space at top!. Cover at once with lids!. Let stand at room temperature 24 hours!. Store jam in freezer!. (Small amounts may be covered and kept in the refrigerator up to 3 weeks)!. Approximate yield: 6 1/2 cups!.
**************************************!.!.!.
BLACKBERRY JAM
9 c!. (about 4 lbs!.) crushed blackberries
6 c!. sugar
Combine blackberries and sugar in a large Dutch oven; slowly bring to a boil, stirring occasionally until sugar dissolves!. Boil 30 to 40 minutes, stirring frequently, until jam reaches desired consistency!. Skim off foam with a metal spoon!.
Quickly ladle jam into hot sterilized jars, leaving 1/4 inch headspace; cover at once with metal lids and screw bands tight!. Process in boiling water bath 15 minutes!. Yield: 3 pints!.
**************************************!.!.!.
Somethings to make with any extra berries or with your homemade jam:
OLD FASHIONED BLACKBERRY PIE
Pastry for double crust pie
6 cups fresh or partially thawed frozen blackberries
2 teaspoon lemon juice
1 to 1 1/2 cups sugar
1/2 cups all purpose flour
2 tablespoons butter
1 egg yolk
1/2 teaspoon water
Line a 9 inch pie plate with pastry as directed for double crust pie!. Preheat oven to 400 degrees!.
In large bowl combine blackberries and lemon juice; toss!. In small bowl combine sugar and flour; sprinkle over blackberries and toss until well coated!. Spoon into pastry-lined pie plate!. Dot with butter!. Top with remaining pastry!.
In small bowl combine egg yolk and water!. Brush evenly over top of pie!. Bake about 1 hour or until juice bubbles through slits nearest the center!. If edge gets too brown, cover with foil!. Cool on wire rack!.
**************************************!.!.!.
TWO-LAYER BLACKBERRY JAM CAKE
Ingredients:
1 1/2 cups butter
3 cups white sugar
5 eggs
1 1/2 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup sour cream
1 1/2 cups blackberry preserves
1 1/2 cups chopped pecans
1 1/2 cups shredded coconut
1 1/2 cups raisins
Butter Cream Frosting
Additional blackberries, to garnish
Filling:
1 cup softened cream cheese
1/2 cup blackberry preserves
2 cups fresh blackberries
Preheat oven to 350°F (175 degrees C)!. Lightly grease two 10 inch round cake pans and set aside!.
Cream together the butter and sugar!. Add eggs separately, beating well after each!.
Sift together soda and flour; add alternately with sour cream to creamed mixture!. Mix well!.
Add jam, pecans, coconut and raisins!. Mix well and pour into prepared pans!.
Bake for 35 minutes or until toothpick inserted in center comes out clean!. Remove cakes from pans and allow to cool completely!.
In a small bowl, combine all filling ingredients except the fresh berries!.
Spread the filling onto the top of one cake and arrange the fresh berries on top!. Place the other cake on top and press down lightly, making sure the cakes are “stuck” together!.
Frost the cake with the butter cream frosting and arrange the fresh berries on top, to serve!.
**************************************!.!.!.
SPICED BLACKBERRY JAM CAKE
Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
2 cups blackberry jam (not jelly)
3 cups all purpose flour
3 teaspoon cocoa (OPTIONAL)
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1 teaspoon baking soda (which will get mixed into the buttermilk)
1 cup pecans
1 cup raisins
Preheat oven to 350 degrees!. Grease and flour four 9 inch cake pans!. In a large mixing bowl cream butter and sugar until light!. Add eggs, one at a time, beating well after each addition!. Stir the baking soda into the measured cup of buttermilk!. Sift the spices and flour together (and the cocoa, if you plan to add cocoa)!. Add the blackberry jam to the butter and sugar!. Alternate adding the flour and buttermilk, starting and ending with the flour!.
Stir in by hand the nuts and raisins!. Divide evenly among the pans!. Bake about 45 minutes!.
FROSTING:
2 cups sugar
1 cup half and half or milk
1 stick butter
1 cup coconut
1 cup pecans, chopped
1 cup raisins, chop if desired
1 teaspoon vanilla
In the heaviest saucepan you have, (or an iron skillet), melt the butter, then let it bubble until a deep golden brown!. (Careful not to let it burn!) Add the sugar and milk and let it cook until thick!. Add the coconut, pecans, and raisins!. Remove from heat and let cool before spreading between layers and on the outside of the cake!. This should make about 12 servings!.
WAWww@FoodAQ@Com
BLACKBERRY JAM
2 1/2 lb!. blackberries
1 1/2 lb!. sugar (or 3 c!. sugar)
Wash berries thoroughly; remove caps and crush berries!. Heat slowly to boiling, stirring constantly!. Add sugar and continue cooking rapidly until mixtures give test to jelly!. Pour into sterile jars and seal!. If seedless jam is desired rub cooked berries through sieve before adding sugar!. Makes 2 pints!.
**************************************!.!.!.
Skillet blackberry jam
Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety!.
Servings: Makes about 1 1/2 cups!.
Ingredients1 lb blackberries (4 cups)
3/4 cup sugar
2 tablespoons powdered fruit pectin
1 tablespoon fresh lemon juice
Preparation:
Mash blackberries with a potato masher or a fork in a large bowl!.
Stir together berries, sugar, pectin, and lemon juice in a 12-inch nonstick skillet, then boil, stirring occasionally, until slightly thickened, about 7 minutes!. Transfer jam to a large shallow bowl and chill, its surface covered with wax paper, until softly set, at least 30 minutes!. (Jam will set further if chilled longer!.)
Jam keeps, chilled in an airtight container, 2 weeks!.
**************************************!.!.!.
NO-COOK FREEZER JAM - BLACKBERRY
3 cups prepared blackberries
5 1/4 cups sugar
1 box Sure-Jell fruit pectin
Crush berries one layer at a time!. If desired, sieve half the pulp to remove some of the seeds!. Measure 3 cups into large bowl!. Measure sugar; then thoroughly stir into fruit!. Let stand 10 minutes!. Mix 3/4 cup water and Sure-Jell fruit pectin in small saucepan!. Bring to a full boil and boil 1 minute, stirring constantly!.
At once stir into fruit!. Continue stirring 3 minutes!. Immediately ladle into containers, leaving 1/2 inch space at top!. Cover at once with lids!. Let stand at room temperature 24 hours!. Store jam in freezer!. (Small amounts may be covered and kept in the refrigerator up to 3 weeks)!. Approximate yield: 6 1/2 cups!.
**************************************!.!.!.
BLACKBERRY JAM
9 c!. (about 4 lbs!.) crushed blackberries
6 c!. sugar
Combine blackberries and sugar in a large Dutch oven; slowly bring to a boil, stirring occasionally until sugar dissolves!. Boil 30 to 40 minutes, stirring frequently, until jam reaches desired consistency!. Skim off foam with a metal spoon!.
Quickly ladle jam into hot sterilized jars, leaving 1/4 inch headspace; cover at once with metal lids and screw bands tight!. Process in boiling water bath 15 minutes!. Yield: 3 pints!.
**************************************!.!.!.
Somethings to make with any extra berries or with your homemade jam:
OLD FASHIONED BLACKBERRY PIE
Pastry for double crust pie
6 cups fresh or partially thawed frozen blackberries
2 teaspoon lemon juice
1 to 1 1/2 cups sugar
1/2 cups all purpose flour
2 tablespoons butter
1 egg yolk
1/2 teaspoon water
Line a 9 inch pie plate with pastry as directed for double crust pie!. Preheat oven to 400 degrees!.
In large bowl combine blackberries and lemon juice; toss!. In small bowl combine sugar and flour; sprinkle over blackberries and toss until well coated!. Spoon into pastry-lined pie plate!. Dot with butter!. Top with remaining pastry!.
In small bowl combine egg yolk and water!. Brush evenly over top of pie!. Bake about 1 hour or until juice bubbles through slits nearest the center!. If edge gets too brown, cover with foil!. Cool on wire rack!.
**************************************!.!.!.
TWO-LAYER BLACKBERRY JAM CAKE
Ingredients:
1 1/2 cups butter
3 cups white sugar
5 eggs
1 1/2 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup sour cream
1 1/2 cups blackberry preserves
1 1/2 cups chopped pecans
1 1/2 cups shredded coconut
1 1/2 cups raisins
Butter Cream Frosting
Additional blackberries, to garnish
Filling:
1 cup softened cream cheese
1/2 cup blackberry preserves
2 cups fresh blackberries
Preheat oven to 350°F (175 degrees C)!. Lightly grease two 10 inch round cake pans and set aside!.
Cream together the butter and sugar!. Add eggs separately, beating well after each!.
Sift together soda and flour; add alternately with sour cream to creamed mixture!. Mix well!.
Add jam, pecans, coconut and raisins!. Mix well and pour into prepared pans!.
Bake for 35 minutes or until toothpick inserted in center comes out clean!. Remove cakes from pans and allow to cool completely!.
In a small bowl, combine all filling ingredients except the fresh berries!.
Spread the filling onto the top of one cake and arrange the fresh berries on top!. Place the other cake on top and press down lightly, making sure the cakes are “stuck” together!.
Frost the cake with the butter cream frosting and arrange the fresh berries on top, to serve!.
**************************************!.!.!.
SPICED BLACKBERRY JAM CAKE
Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
2 cups blackberry jam (not jelly)
3 cups all purpose flour
3 teaspoon cocoa (OPTIONAL)
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1 teaspoon baking soda (which will get mixed into the buttermilk)
1 cup pecans
1 cup raisins
Preheat oven to 350 degrees!. Grease and flour four 9 inch cake pans!. In a large mixing bowl cream butter and sugar until light!. Add eggs, one at a time, beating well after each addition!. Stir the baking soda into the measured cup of buttermilk!. Sift the spices and flour together (and the cocoa, if you plan to add cocoa)!. Add the blackberry jam to the butter and sugar!. Alternate adding the flour and buttermilk, starting and ending with the flour!.
Stir in by hand the nuts and raisins!. Divide evenly among the pans!. Bake about 45 minutes!.
FROSTING:
2 cups sugar
1 cup half and half or milk
1 stick butter
1 cup coconut
1 cup pecans, chopped
1 cup raisins, chop if desired
1 teaspoon vanilla
In the heaviest saucepan you have, (or an iron skillet), melt the butter, then let it bubble until a deep golden brown!. (Careful not to let it burn!) Add the sugar and milk and let it cook until thick!. Add the coconut, pecans, and raisins!. Remove from heat and let cool before spreading between layers and on the outside of the cake!. This should make about 12 servings!.
WAWww@FoodAQ@Com
Ingredients
* 4 1/2 cups crushed blackberries
* 2 Tbsp!. lemon juice
* 7 cups granulated sugar
* 2 pouches liquid pectin
* 1 Tbsp!. butter
Directions
1!. To sterilized clean jars; place in 325 degree oven for 15 minutes!. Turn off oven after 15 minutes and keep jars in oven to stay warm!.
2!. Place lids in a small pot of water over medium heat on top of stove for 10 minutes!. Turn off heat and allow lids to remain in warm water!. Helps with the sealing process!.
3!. Crush berries one cup at a time!.Seive half of the pulp to remove some of the seeds!.
4!. In large saucepan, stir together prepared fruit, sugar, lemon juice and butter!.
5!. Bring to a boil over high heat!.
6!. Boil hard 1-3 minutes!.
7!. Remove from heat!. Stir in liquid pectin!.
8!. Stir and skim for 5 minutes!. You won't need to skim much if you remember to put the 1 Tbsp of butter in with the fruit when boiling!.
9!. With oven mitt on; remove 2 jars at a time from oven!.
10!. Use a clean, glass measuring cup to pour jam into jars to 1/4 inch from rim!.
11!. Wipe rims with a clean cloth!. Remove lids from small saucepan and place on each jar!. Add screw band!. Tighten fully then let off a bit!.
12!. Jars can be put in water bath to seal!.Www@FoodAQ@Com
* 4 1/2 cups crushed blackberries
* 2 Tbsp!. lemon juice
* 7 cups granulated sugar
* 2 pouches liquid pectin
* 1 Tbsp!. butter
Directions
1!. To sterilized clean jars; place in 325 degree oven for 15 minutes!. Turn off oven after 15 minutes and keep jars in oven to stay warm!.
2!. Place lids in a small pot of water over medium heat on top of stove for 10 minutes!. Turn off heat and allow lids to remain in warm water!. Helps with the sealing process!.
3!. Crush berries one cup at a time!.Seive half of the pulp to remove some of the seeds!.
4!. In large saucepan, stir together prepared fruit, sugar, lemon juice and butter!.
5!. Bring to a boil over high heat!.
6!. Boil hard 1-3 minutes!.
7!. Remove from heat!. Stir in liquid pectin!.
8!. Stir and skim for 5 minutes!. You won't need to skim much if you remember to put the 1 Tbsp of butter in with the fruit when boiling!.
9!. With oven mitt on; remove 2 jars at a time from oven!.
10!. Use a clean, glass measuring cup to pour jam into jars to 1/4 inch from rim!.
11!. Wipe rims with a clean cloth!. Remove lids from small saucepan and place on each jar!. Add screw band!. Tighten fully then let off a bit!.
12!. Jars can be put in water bath to seal!.Www@FoodAQ@Com
BLACKBERRY PIE
1 1/4 c!. sugar
1/4 c!. all purpose flour
2 tbsp!. corn starch
1/8 tsp!. salt
4 c!. blackberries
Pastry for 2 crust pie
Combine sugar, flour, corn starch and salt; toss with blackberries!. Line 9 inch pie plate with pastry!. Add blackberry mixture!. Adjust top crust; cut slits to allow steam to escape!. Bake in 400 degree oven for 40 to 45 minutes!.
Or you could make cobbler!.Www@FoodAQ@Com
1 1/4 c!. sugar
1/4 c!. all purpose flour
2 tbsp!. corn starch
1/8 tsp!. salt
4 c!. blackberries
Pastry for 2 crust pie
Combine sugar, flour, corn starch and salt; toss with blackberries!. Line 9 inch pie plate with pastry!. Add blackberry mixture!. Adjust top crust; cut slits to allow steam to escape!. Bake in 400 degree oven for 40 to 45 minutes!.
Or you could make cobbler!.Www@FoodAQ@Com
The best blackberry jam I ever found was in an old farm book!.Use equal amounts of sugar and Berry's and simmer until it is as thick as you want!. If I remember correctly (its been a while) I usually simmered mine for an hour!. This was the most flavorful I ever l made!. Good luck, here in Washington it has not stopped raining long enough for our Berry's to even know it is summer:(Www@FoodAQ@Com
I only know of strawberry recipe but i think there the same,
you put some water (for five big straw berrys) in the pot sand stawberrys and sugar and boil it!.!.!.!.its not exact but its somtihng i do by memory and im sure itll help you have s omeclue what to do with blackberry jam !.Www@FoodAQ@Com
you put some water (for five big straw berrys) in the pot sand stawberrys and sugar and boil it!.!.!.!.its not exact but its somtihng i do by memory and im sure itll help you have s omeclue what to do with blackberry jam !.Www@FoodAQ@Com
http://answersinfo!.zor!.org
you can get much information in this website, If you will check anyone blue link in website!.Www@FoodAQ@Com
you can get much information in this website, If you will check anyone blue link in website!.Www@FoodAQ@Com
Thought I would include some other blackberry recipes in case you had extra berries!. BTW, here in Iowa my blackberries aren't even close to being ready!.
BLACKBERRY JAM
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Jams
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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!.
BLACKBERRY COBBLER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Cornstarch
1 1/2 c Sugar
1 tb Lemon juice
4 c Blackberries, picked over, r
-nsed & drained well
1 c Flour
1 t Baking powder
1/2 ts Salt
6 tb Unsalted butter, cold, cut i
-to bits
Vanilla ice cream
In a large bowl, stir together the cornstarch an 1/4 cup cold water until
cornstarch is completely dissolved!. Add 1 cup sugar, lemon juice, and
blackberries, and combine the mixture gently but thoroughly!. Transfer to an
8-inch cast-iron skillet!.
In a bowl, combine well the flour, remaining sugar, baking powder, and
salt!. Blend in the butter until the mixture resembles coarse meal!. Add 1/4
cup boiling water and stir the mixture until it just forms a dough!.
Bring the blackberry mixture to a boil on top of the stove, stirring!. Drop
spoonfuls of the dough carefully onto the boiling mixture, and bake the
cobbler on a foil lined baking sheet in the middle of a preheated 400f oven
for 20-25 minutes or until the topping is golden!. Serve warm with vanilla
ice cream!.
BLACKBERRY PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Unsifted all-purpose flour
1/2 t Salt
2/3 c Vegetable shortening
1/3 c Cold water
1 c Sugar
1/4 c All-purpose flour
1 d Salt
4 c Fresh blackberries,
1 x Washed and drained
Sift together flour and salt in a mixing bowl!.Cut in shortening
with a pastry blender until mixture resembles large coarse crumbs!.
Sprinkle water over flour mixture,using a fork to stir it in gently
to make it gather into a ball (the less water the better - just
enough to hold it together)!.Turn out onto a lightly floured board and
shape with your hands into two balls,one slightly larger than the
other!.Chill dough for 1 hour,then roll out large ball to fit the
bottom of a 9 or 10″ pie dish!.Now,mix sugar and all-purpose flour in
a separate bowl,then add a dash of salt and stir in berries!.Pour
mixture into the empty pie shell,then roll out remaining ball of
dough to make top crust!.Crimp and trim edges,then slash the top crust
in several places!.Bake in a preheated 375 degree oven for 25 to 30
minutes or until golden brown!.Makes 1 - 10″ pie!.
BLACKBERRY MUFFINS
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter (1 stick)
2 Eggs
1 1/8 c Sugar
3 c Flour, divided
3 ts Baking powder
1/2 ts Salt
1 Pinch baking soda
1 c Milk
1 t Vanilla
2 c Blackberries
: Preheat oven to 400 degrees!. Grease 2 12 cup
muffin pans, or use liners!.
: In a large bowl cream butter with sugar and
add eggs!. Reserve 3 tablespoons of the flour and
combine the remaining flour with baking powder, salt
and baking soda!. Combine milk and vanilla!.
Alternately add the milk and flour mixture to the
creamed butter and egg mixture!. Sprinkle reserved
flour over berries and gently fold berries into the
mixture!. Fill each muffing cup 3/4 full and sprinkle
tops with sugar if desired!. Bake 15-20 minutes, until
done!.Www@FoodAQ@Com
BLACKBERRY JAM
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Jams
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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!.
BLACKBERRY COBBLER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Cornstarch
1 1/2 c Sugar
1 tb Lemon juice
4 c Blackberries, picked over, r
-nsed & drained well
1 c Flour
1 t Baking powder
1/2 ts Salt
6 tb Unsalted butter, cold, cut i
-to bits
Vanilla ice cream
In a large bowl, stir together the cornstarch an 1/4 cup cold water until
cornstarch is completely dissolved!. Add 1 cup sugar, lemon juice, and
blackberries, and combine the mixture gently but thoroughly!. Transfer to an
8-inch cast-iron skillet!.
In a bowl, combine well the flour, remaining sugar, baking powder, and
salt!. Blend in the butter until the mixture resembles coarse meal!. Add 1/4
cup boiling water and stir the mixture until it just forms a dough!.
Bring the blackberry mixture to a boil on top of the stove, stirring!. Drop
spoonfuls of the dough carefully onto the boiling mixture, and bake the
cobbler on a foil lined baking sheet in the middle of a preheated 400f oven
for 20-25 minutes or until the topping is golden!. Serve warm with vanilla
ice cream!.
BLACKBERRY PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Unsifted all-purpose flour
1/2 t Salt
2/3 c Vegetable shortening
1/3 c Cold water
1 c Sugar
1/4 c All-purpose flour
1 d Salt
4 c Fresh blackberries,
1 x Washed and drained
Sift together flour and salt in a mixing bowl!.Cut in shortening
with a pastry blender until mixture resembles large coarse crumbs!.
Sprinkle water over flour mixture,using a fork to stir it in gently
to make it gather into a ball (the less water the better - just
enough to hold it together)!.Turn out onto a lightly floured board and
shape with your hands into two balls,one slightly larger than the
other!.Chill dough for 1 hour,then roll out large ball to fit the
bottom of a 9 or 10″ pie dish!.Now,mix sugar and all-purpose flour in
a separate bowl,then add a dash of salt and stir in berries!.Pour
mixture into the empty pie shell,then roll out remaining ball of
dough to make top crust!.Crimp and trim edges,then slash the top crust
in several places!.Bake in a preheated 375 degree oven for 25 to 30
minutes or until golden brown!.Makes 1 - 10″ pie!.
BLACKBERRY MUFFINS
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter (1 stick)
2 Eggs
1 1/8 c Sugar
3 c Flour, divided
3 ts Baking powder
1/2 ts Salt
1 Pinch baking soda
1 c Milk
1 t Vanilla
2 c Blackberries
: Preheat oven to 400 degrees!. Grease 2 12 cup
muffin pans, or use liners!.
: In a large bowl cream butter with sugar and
add eggs!. Reserve 3 tablespoons of the flour and
combine the remaining flour with baking powder, salt
and baking soda!. Combine milk and vanilla!.
Alternately add the milk and flour mixture to the
creamed butter and egg mixture!. Sprinkle reserved
flour over berries and gently fold berries into the
mixture!. Fill each muffing cup 3/4 full and sprinkle
tops with sugar if desired!. Bake 15-20 minutes, until
done!.Www@FoodAQ@Com