Free fruit! What will you do with your blackberries?!
Have harvested a good bucketful of blackberries and was stung and scratched continually!.
I have them soaking in cold water - the 2nd rinse!.
How do clean yours in preparation for jam and wine!?Www@FoodAQ@Com
I have them soaking in cold water - the 2nd rinse!.
How do clean yours in preparation for jam and wine!?Www@FoodAQ@Com
Answers:
I have been picking blackberries for many years!. I don't soak them as they then become soggy!. She (or he) who eats the most blackberry jam or apple and blackberry pie eats the most bugs!. (extra protein)Www@FoodAQ@Com
heres a site for blackberries diff recipes!.!.http://whatscookingamerica!.net/Fruit/Bla!.!.!.
Blackberry Jelly
10 cups blackberries
1 (1 3/4 ounce) package dry pectin
5 cups sugar
Wash, stem, drain, and crush berries!. Drip through jelly bag or cheesecloth-lined sieve to equal 3 1/2 cups blackberry juice!. Add dry pectin and sugar!. Stirring to mix well!. Stirring constantly, bring to a rolling boil and boil 1 minute (a rolling boil can not be stirred down)!. Remove jelly from heat!.
Skim off bubbles!. Ladle jelly into hot, sterilized containers, one at a time!. Fill to within 1/8 inch of top if using self-sealing lids!. Fill to within 1/2 inch of top is sealing with paraffin!. Wipe rim of jar or glass with a clean damp cloth!.
If using self-sealing lid, place hot lid on jar!. Tighten screw band firmly!. Invert jar 30 seconds!. Stand upright to cool!. Or, process in a boiling-water bath, 5 minutes!.
If sealing with paraffin, spoon a 1/8-inch layer of melted paraffin over jelly, covering completely!. Cool 5 to 10 minutes until paraffin hardens!. Place another spoonful of melted paraffin top!. Till and turn container so paraffin runs 1/4 inch of more up side!. Cool 24 hours!. Cover with lid or foil!.
Yields 5 to 6 (6-ounce) jars!.
heres 1 with wine!.!.!.
http://winemaking!.jackkeller!.net/blackbr!.!.!.
Www@FoodAQ@Com
Blackberry Jelly
10 cups blackberries
1 (1 3/4 ounce) package dry pectin
5 cups sugar
Wash, stem, drain, and crush berries!. Drip through jelly bag or cheesecloth-lined sieve to equal 3 1/2 cups blackberry juice!. Add dry pectin and sugar!. Stirring to mix well!. Stirring constantly, bring to a rolling boil and boil 1 minute (a rolling boil can not be stirred down)!. Remove jelly from heat!.
Skim off bubbles!. Ladle jelly into hot, sterilized containers, one at a time!. Fill to within 1/8 inch of top if using self-sealing lids!. Fill to within 1/2 inch of top is sealing with paraffin!. Wipe rim of jar or glass with a clean damp cloth!.
If using self-sealing lid, place hot lid on jar!. Tighten screw band firmly!. Invert jar 30 seconds!. Stand upright to cool!. Or, process in a boiling-water bath, 5 minutes!.
If sealing with paraffin, spoon a 1/8-inch layer of melted paraffin over jelly, covering completely!. Cool 5 to 10 minutes until paraffin hardens!. Place another spoonful of melted paraffin top!. Till and turn container so paraffin runs 1/4 inch of more up side!. Cool 24 hours!. Cover with lid or foil!.
Yields 5 to 6 (6-ounce) jars!.
heres 1 with wine!.!.!.
http://winemaking!.jackkeller!.net/blackbr!.!.!.
Www@FoodAQ@Com
now blend them put 2 pounds in sealable container with one pound sugar and three tablespoons brandy then full litre vodka leave for month strain seive and enjoy in shot glassesWww@FoodAQ@Com
Id make a nice blackberry crumble!Www@FoodAQ@Com