Blackberry ideas needed
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
I make blackberry ice cream. It’s dark purple and absolutely delicious.
1 L 10% cream
500 ml 35% cream
300 g sugar
15 ml vanilla extract
250 ml blackberries
12.5 g sugar
Mascerate the berries with 12.5 g sugar and set aside.
Pour 300g sugar into 10% cream and stir until dissolved. Add 35% cream and vanilla and stir. Put in ice cream machine and churn until almost done. Add Mascerate blackberries and allow to mix then remove to the freezer.
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
I’ve made all kinds of fruit galette with marzipan. Blueberry is my fav, but blackberry is also great!
Apple Marzipan Galette - Tasha's Artisan Foods
Apple Marzipan Galette - buttery tender crust encasing a beautiful apple and almond filling. This tart is truly a sublime treat!
Tasha's Artisan Foods (www.tashasartisanfoods.com)
-
This means there won’t be enough to make wine.
Get some good honey and then make mead flavored with blackberries instead
Was literally coming here to say this
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
We have a wonderful restaurant some 30 kilometers up the Rhine from here that specializes in blackberries. Waffles with vanilla ice cream and blackberry sauce. Blackberry spritzer. Blackberry wine and liquor. They also sell a wonderful blackberry syrup and blackberry jelly.
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
Cobbler!
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
I had a family friend of my Nana from Hungary make a dessert from blueberries before my eyes when I was 14.
Rinse and place blueberries in a saucepan. If they’re a bit tart, add 1 or 2 Tablespoons of sugar. Warm of medium heat until some of the berries pop, creating juice. Optionally, add 1 Tablespoon of lemon juice. Remove from heat and let cool. Serve warm or chilled with a large dollop of sour cream.
-
Cobbler!
Cobbler? I hardly know her!
-
I had a family friend of my Nana from Hungary make a dessert from blueberries before my eyes when I was 14.
Rinse and place blueberries in a saucepan. If they’re a bit tart, add 1 or 2 Tablespoons of sugar. Warm of medium heat until some of the berries pop, creating juice. Optionally, add 1 Tablespoon of lemon juice. Remove from heat and let cool. Serve warm or chilled with a large dollop of sour cream.
Oh, yes. Sounds delicious.
I bet any kind of cream would work, ice cream, whipped, clotted, etc.
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
burn them to the ground, then let pigs dig up the roots, have goats eat any new creepers that come back until you can get pigs to dig the roots up again.
Also run them over with a 4x4 to help keep them down until you are ready to set them to blaze.
or did you mean the berries not the vines?
-
burn them to the ground, then let pigs dig up the roots, have goats eat any new creepers that come back until you can get pigs to dig the roots up again.
Also run them over with a 4x4 to help keep them down until you are ready to set them to blaze.
or did you mean the berries not the vines?
Most of the plants are actually on my neighbor’s land and crap over our property line. We have unlimited access. So I can cut them down but pigs, goats and fire would mess up their corn and soy beans. That might get our rights revoked.
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
Blackberry cider?
-
Most of the plants are actually on my neighbor’s land and crap over our property line. We have unlimited access. So I can cut them down but pigs, goats and fire would mess up their corn and soy beans. That might get our rights revoked.
Lol no worries mostly just having some fun.
I grew up on 5 acres and they are such an invasive species. There was an awesome story on the Internet years ago about the Pacific North West Himalayan blackberry wars. Whoever wrote that story did it like a war journal. It was excellent for someone who had to fetch toys that ended up in the black berry bushes
-
This means there won’t be enough to make wine.
Get some good honey and then make mead flavored with blackberries instead
Or much easier, just put them in alcohol, water and sugar and let it rest
-
Lol no worries mostly just having some fun.
I grew up on 5 acres and they are such an invasive species. There was an awesome story on the Internet years ago about the Pacific North West Himalayan blackberry wars. Whoever wrote that story did it like a war journal. It was excellent for someone who had to fetch toys that ended up in the black berry bushes
They are invasive. We destroy large sections all the time just to rotate the canes.
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
Clafoutis is great. Take any regular recipe with cherries and sub whole blackberries.
-
Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
We have a ton of fresh strawberries from a farm that’s lets you pick your own. My partner plans to bake a pie tomorrow.
-
They are invasive. We destroy large sections all the time just to rotate the canes.
We destroy large sections all the time
You are making this dude so happy
-
I make blackberry ice cream. It’s dark purple and absolutely delicious.
1 L 10% cream
500 ml 35% cream
300 g sugar
15 ml vanilla extract
250 ml blackberries
12.5 g sugar
Mascerate the berries with 12.5 g sugar and set aside.
Pour 300g sugar into 10% cream and stir until dissolved. Add 35% cream and vanilla and stir. Put in ice cream machine and churn until almost done. Add Mascerate blackberries and allow to mix then remove to the freezer.
Thanks for the recipe but what is 250ml of berries? Just fill to the 250ml line or mash them?
-
Thanks for the recipe but what is 250ml of berries? Just fill to the 250ml line or mash them?
It’s a loose measurement. I generally use about a cup of berries. Something in that range. More isn’t a bad thing. The most important thing is to add the berries at the end. If you put them in at the beginning your ice cream gets a weird, foamy texture.
