What to do with so many blackberries? ?!
they're growing everywhere!Www@FoodAQ@Com
Answers:
Blackberry jam
Blackberry crumble
Blackberry tart
Apple and blackberry pie/crumble
Put them in a fruit salad
Use them to make a fruit sauce to have with fruit pieWww@FoodAQ@Com
Blackberry crumble
Blackberry tart
Apple and blackberry pie/crumble
Put them in a fruit salad
Use them to make a fruit sauce to have with fruit pieWww@FoodAQ@Com
Blackberry Roll
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/4 cup shortening
3/4 cup milk, more or less
2 cups fresh cleaned and sliced blackberries
3/4 cup granulated sugar
1 tablespoon butter, cut in several small pieces
Sift together the flour, baking powder, salt, and 1 tablespoon sugar!. Cut in shortening until mixture resembles meal!. Add enough milk to make a soft dough!. On a lightly floured surface, roll dough out into a 1/4-inch thickness!. Spread with blackberries to about 1/2-inch of edge!. Sprinkle 3/4 cup sugar evenly over the berries then dot with the butter!. Roll up like a jelly roll and seal ends!. Place in a greased shallow baking dish!. Bake at 425° for 25 to 30 minutes!. Serve with cream or whipped topping!.
Serves 8!.
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Blackberry Wine
8 quarts fresh blackberries
10 pounds granulated sugar
4 1/2 gallons water
In a clean 10-gallon crock jar or plastic bottled water jar, add the sugar!. Heat water to 100° then add to the sugar!. Dissolve thoroughly!. Measure out 8 quarts of fresh, good quality fruit and pour into the sugar and water mixture!. Cover the crock with a cheesecloth and secure tightly with butcher's twine or place a wine-making air-lock device in the mouth of a water jar!. Place in a cool, dark place and allow to ferment for 6 weeks!. At the same time each week stir the mixture in crock or shake the bottle well to blend the ingredients!. When done, strain the wine through a few layers of cheesecloth 2 to 3 times, then bottle and store in a cool dark place!.
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Blackberry Bars
1 cup all-purpose flour
3/4 cup brown sugar, packed
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 cup fresh blackberries
powdered sugar, sifted
Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal!. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan!.
Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon, and vanilla; blend well!. Stir in blackberries!. Spoon over crust, spreading evenly!. Bake at 350° for 30 to 40 minutes!. Cool; cut into 2 1/2 x 2 1/2-inch bars!. Sprinkle with powdered sugar!. Makes about 12 bars
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Blackberries, like most berries freeze nicely, keeping up to ten months in the freezer!. When freezing blackberries, select firm, plump, fully ripe berries with glossy skins, and then rinse gently and dry in a colander or on paper towels!. Put them on a sheet pan or tray in the freezer, and when frozen, put the berries in a bag!. This way they won't stick to each other and you can measure out as much as you want for your morning cereal, ice cream topping, or pies, cobblers, cakes, and pastries!.
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When making syrup packs with blackberries, pack the berries into containers, and cover with cold 50% syrup (1cup sugar to1cup water)!. Seal, label and freeze!.
Combine 1quart (1 1/3 pounds) berries with ? cup sugar to make sugar packs!. Turn berries over and over until most of the sugar is dissolved!. Fill containers!. Seal, label and freeze!.
To crush or purée raspberries, press the berries through a sieve!. Add 1cup of sugar to every quart (2 pounds) of crushed berries or purée, and stir until sugar is dissolved!. Pack into containers!. Seal, label and freeze!.
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2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/4 cup shortening
3/4 cup milk, more or less
2 cups fresh cleaned and sliced blackberries
3/4 cup granulated sugar
1 tablespoon butter, cut in several small pieces
Sift together the flour, baking powder, salt, and 1 tablespoon sugar!. Cut in shortening until mixture resembles meal!. Add enough milk to make a soft dough!. On a lightly floured surface, roll dough out into a 1/4-inch thickness!. Spread with blackberries to about 1/2-inch of edge!. Sprinkle 3/4 cup sugar evenly over the berries then dot with the butter!. Roll up like a jelly roll and seal ends!. Place in a greased shallow baking dish!. Bake at 425° for 25 to 30 minutes!. Serve with cream or whipped topping!.
Serves 8!.
__________________
Blackberry Wine
8 quarts fresh blackberries
10 pounds granulated sugar
4 1/2 gallons water
In a clean 10-gallon crock jar or plastic bottled water jar, add the sugar!. Heat water to 100° then add to the sugar!. Dissolve thoroughly!. Measure out 8 quarts of fresh, good quality fruit and pour into the sugar and water mixture!. Cover the crock with a cheesecloth and secure tightly with butcher's twine or place a wine-making air-lock device in the mouth of a water jar!. Place in a cool, dark place and allow to ferment for 6 weeks!. At the same time each week stir the mixture in crock or shake the bottle well to blend the ingredients!. When done, strain the wine through a few layers of cheesecloth 2 to 3 times, then bottle and store in a cool dark place!.
_______________
Blackberry Bars
1 cup all-purpose flour
3/4 cup brown sugar, packed
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 cup fresh blackberries
powdered sugar, sifted
Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal!. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan!.
Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon, and vanilla; blend well!. Stir in blackberries!. Spoon over crust, spreading evenly!. Bake at 350° for 30 to 40 minutes!. Cool; cut into 2 1/2 x 2 1/2-inch bars!. Sprinkle with powdered sugar!. Makes about 12 bars
________________
Blackberries, like most berries freeze nicely, keeping up to ten months in the freezer!. When freezing blackberries, select firm, plump, fully ripe berries with glossy skins, and then rinse gently and dry in a colander or on paper towels!. Put them on a sheet pan or tray in the freezer, and when frozen, put the berries in a bag!. This way they won't stick to each other and you can measure out as much as you want for your morning cereal, ice cream topping, or pies, cobblers, cakes, and pastries!.
___________________
When making syrup packs with blackberries, pack the berries into containers, and cover with cold 50% syrup (1cup sugar to1cup water)!. Seal, label and freeze!.
Combine 1quart (1 1/3 pounds) berries with ? cup sugar to make sugar packs!. Turn berries over and over until most of the sugar is dissolved!. Fill containers!. Seal, label and freeze!.
To crush or purée raspberries, press the berries through a sieve!. Add 1cup of sugar to every quart (2 pounds) of crushed berries or purée, and stir until sugar is dissolved!. Pack into containers!. Seal, label and freeze!.
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Why not try making blackberry and elderberry wine!? The blackberries are free and elderberries can either be picked or bought dried from wine making shops!. With a few other relatively cheap ingredients and a demijohn or two you could have a few bottles of a very dinkable red wine in a few weeks time at a fraction of the cost of buying from a store!. Near to where I live blackberries and elderberries grow in abundance and I was able to pick enough fruit in two or three weekends to make enough red wine to last for a year!. CheersWww@FoodAQ@Com
freeze some for later, make a jar of jam using equal weight berries and equal weight sugar or to have it less sweet do it two parts fruit and one part sugar!. You can puree it to mix into an ice cream later!. or make pie!.Www@FoodAQ@Com
first off, I'm jealous! But good for you!. You can freeze them, or do the jelly thing!. Pie is awesome!. How about putting them with brandy in nice bottles, to be used as gifts for the holidays!?Www@FoodAQ@Com
Blackberry Cobbler
1 part 99 Blackberries, 1 part cinnamon schnapps, 4 oz!. cream!. Shake with ice and strain to serve as a shooter or in a tall glass over ice!.Www@FoodAQ@Com
1 part 99 Blackberries, 1 part cinnamon schnapps, 4 oz!. cream!. Shake with ice and strain to serve as a shooter or in a tall glass over ice!.Www@FoodAQ@Com
Summer pudding!.
Blackberry and apple jam!.
Blackberry and apple with custard
Blackberry and apple with ice cream!.
Blackberry and applle pie!. With custard, With cream, With ice cream
Etc etc etcWww@FoodAQ@Com
Blackberry and apple jam!.
Blackberry and apple with custard
Blackberry and apple with ice cream!.
Blackberry and applle pie!. With custard, With cream, With ice cream
Etc etc etcWww@FoodAQ@Com
blackberry jam, jelly, pie, on their own, with ice-cream, in a fruit salad, try eating them with different things!. Www@FoodAQ@Com
put them in ziplock bags and freeze them!. This way, they don't spoil and you can use them a year later if you wanted!.Www@FoodAQ@Com
I suggest making jam, pies, cakes or muffins!. You could give some away as a nice gesture or sell them to people!.Www@FoodAQ@Com
black berry jam
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pack it in a nice transparent plastic and sell it !. 500g for 2 pounds :)Www@FoodAQ@Com
bin em =xWww@FoodAQ@Com
pie!?aWww@FoodAQ@Com