Blackberry Jelly
I recently purchased some beautiful blackberries. I was busy, so a lot of them ended up in the freezer to use and enjoy later.
I decided to use some of them to make blackberry jelly. I had recently made jam and pie filling. This time I wanted a seedless end product.
It came out perfect. Sweet and tart, and full of the flavor of summer. Jelly was a little more work than jam, but worth every bit of effort.
I first cooked the berries to extract the juice, then used that juice to make the jelly. While it was a hot day to be making jelly- the aroma in the house made it all worth it.
Blackberry Jelly
3 quarts blackberries*
1/2 c. water
1 box powdered pectin
5 c. sugar
Place the berries in a pot and use a potato masher to crush the berries. Add the water and simmer until the berries are soft. Strain out the solids and then pour the juice through several layers of cheesecloth to clarify. You should end up with about 4-5 cups of juice. Place juice in a pot and add the pectin. Bring mixture to a boil stirring constantly. Add the sugar and return mixture to the boil, again stirring constantly. Boil for 1 minute. Remove from heat and skim off any foam. Ladle mixture into clean, hot jelly jars and fill to 1/4 inch from the top. Seal and repeat with remaining jelly. Place in a boiling water bath and process 10 minutes. Makes 6-7 half pints.
* Best if some of the berries are a little under ripe. Under ripe fruit is higher in natural pectin.
Homemade Blackberry Ice Cream
I am so happy with this ice cream. The flavor came out just right. The texture is super creamy and not too sweet. The chunks of blackberry add just the right amount of tartness. I love fruit based ice creams, but I never made blackberry ice cream before. I will be making it again, for sure.
I have had the inspiration to make a new recipe for all sorts of reasons. Sometimes creative reasons, or sometimes nostalgic feelings. This ice cream came about because of expiration dates. I had both heavy whipping cream and half and half that needed to be used up soon. I didn’t want to freeze them and I wasn’t going to waste them. Since I had a carton of blackberries in the fridge, it seemed only natural to make a blackberry ice cream. I don’t always add eggs to my ice cream, but I had a dozen eggs that needed to be used, too.
Whatever the motivation, this ice cream is one of my favorites. There is a little more work to making an egg-based custard ice cream. But the extra effort is worth it. The texture is so creamy.
With any fruit based ice cream, you don’t want to just put raw fruit in the mixture and freeze it. That will cause the fruit to get big ice crystals. Fruit can be cooked first, like I did with the berries in this recipe, or the fruit can be frozen, then thawed before being added to ice cream base.
So here is the recipe. I used an orange because I had an orange. I could see using a lemon instead, or perhaps lime. I left a little wiggle room on the amount of sugar you add to it. Before someone asks- yes- you can sweeten with honey, if you prefer. Just use a light hand. Honey is sweeter than sugar. Enjoy!!
Blackberry Ice Cream
6 oz. blackberries, washed
1 large orange
½ c. sugar
1½ c. half and half
1 c. heavy whipping cream
3 egg yolks
¾ c. sugar- or a little more or less to taste
1 t. vanilla
In medium saucepan, place the blackberries. Zest the orange and add the zest to the berries. Juice the orange and add the juice to the berries along with the ½ cup of sugar. Heat until mixture comes to a boil. Reduce heat and simmer until mixture starts to thicken, about 6-8 minutes. Stir occasionally. Don’t let it burn. Remove mixture to a bowl to cool down. You can use the same saucepan to heat the half and half and cream to a low boil. In a small bowl, beat together the egg yolks, sugar and vanilla. Add ½ cup of the hot cream mixture to the eggs, whisking in well. Add another ½ cup of the cream mixture, whisking again. Add one last ½ cup of the hot cream and again, whisk until smooth. Pour the egg mixture into the saucepan with the cream and while whisking, simmer until mixture starts to thicken and will coat the back of a spoon. This will take about 5 minutes. Don’t use too high a heat, or you will scramble your eggs. Mixture should reach 160 degrees to be sure eggs are cooked. Remove from heat, stir in reserved blackberry mixture. Pour mixture into a bowl. Allow ice cream base to cool down, then chill in fridge. Chilled mixture can be frozen in an ice cream maker once cold- in a few hours- or even the next day. Once mixture has been frozen in ice cream maker, place in a container and freeze until ready to serve. Makes about 5-6 cups of ice cream.
Blackberry Pie Filling
I have been a little obsessed with blackberries lately. A store in my area has been having great prices on them lately. I picked up this most recent bunch for 99 cents per 6 ounce package. I made sorbet, ate plenty of them fresh and shared with friends.
I had made plenty of blackberry jam, so this time I decided to make pie filling. I found an Extension approved recipe, that I felt confident would work.
It came out great. One option in the recipe is to use juice- blackberry juice specifically. I had thought about it, but just used water in the end.
So here is the recipe.
Blackberry Pie Filling
6 qts. Whole blackberries, about 14-15 lbs.
6 c. sugar
2¼ c. Clear Gel
7 c. cold water or juice
½ c. bottled lemon juice
Prepare canner by filling with water and bringing to a simmer. Wash and prepare jars and lids. Bring a pot of water to a boil and blanch the berries in the water for 30-60 seconds. The berries should be warmed through. You can do this in batches. Remove the berries with a slotted spoon gently and place in a bowl. Cover with a towel and keep warm while you prepare the rest of the ingredients. In a large pot, combine the sugar, Clear Gel and cold water or juice. Whisk until Clear Gel is completely dissolved. Place over medium high heat and stirring constantly, bring to a simmer and until mixture thickens. Add the lemon juice and continue cooking another re minute. Fold in the berries. Ladle mixture into the jars, leaving an inch of head space. Be sure to get all the bubbles out with a plastic utensil. Wipe jar rims, adjust lids and repeat with the remaining ingredients and jars. Place jars in canner and start timing when water returns to the boil. Process pints or quarts 30 minutes. Makes 7 quarts or 14 pints.
Note: I made a half batch and ended up with 7 pints. Times and directions remain the same.
Source : Washington State Extension Service
Homemade Blackberry Ice Cream
I am so happy with this ice cream. The flavor came out just right. The texture is super creamy and not too sweet. The chunks of blackberry add just the right amount of tartness. I love fruit based ice creams, but I never made blackberry ice cream before. I will be making it again, for sure.
I have had the inspiration to make a new recipe for all sorts of reasons. Sometimes creative reasons, or sometimes nostalgic feelings. This ice cream came about because of expiration dates. I had both heavy whipping cream and half and half that needed to be used up soon. I didn’t want to freeze them and I wasn’t going to waste them. Since I had a carton of blackberries in the fridge, it seemed only natural to make a blackberry ice cream. I don’t always add eggs to my ice cream, but I had a dozen eggs that needed to be used, too.
Whatever the motivation, this ice cream is one of my favorites. There is a little more work to making an egg-based custard ice cream. But the extra effort is worth it. The texture is so creamy.
With any fruit based ice cream, you don’t want to just put raw fruit in the mixture and freeze it. That will cause the fruit to get big ice crystals. Fruit can be cooked first, like I did with the berries in this recipe, or the fruit can be frozen, then thawed before being added to ice cream base.
So here is the recipe. I used an orange because I had an orange. I could see using a lemon instead, or perhaps lime. I left a little wiggle room on the amount of sugar you add to it. Before someone asks- yes- you can sweeten with honey, if you prefer. Just use a light hand. Honey is sweeter than sugar. Enjoy!!
Blackberry Ice Cream
6 oz. blackberries, washed
1 large orange
½ c. sugar
1½ c. half and half
1 c. heavy whipping cream
3 egg yolks
¾ c. sugar- or a little more or less to taste
1 t. vanilla
In medium saucepan, place the blackberries. Zest the orange and add the zest to the berries. Juice the orange and add the juice to the berries along with the ½ cup of sugar. Heat until mixture comes to a boil. Reduce heat and simmer until mixture starts to thicken, about 6-8 minutes. Stir occasionally. Don’t let it burn. Remove mixture to a bowl to cool down. You can use the same saucepan to heat the half and half and cream to a low boil. In a small bowl, beat together the egg yolks, sugar and vanilla. Add ½ cup of the hot cream mixture to the eggs, whisking in well. Add another ½ cup of the cream mixture, whisking again. Add one last ½ cup of the hot cream and again, whisk until smooth. Pour the egg mixture into the saucepan with the cream and while whisking, simmer until mixture starts to thicken and will coat the back of a spoon. This will take about 5 minutes. Don’t use too high a heat, or you will scramble your eggs. Mixture should reach 160 degrees to be sure eggs are cooked. Remove from heat, stir in reserved blackberry mixture. Pour mixture into a bowl. Allow ice cream base to cool down, then chill in fridge. Chilled mixture can be frozen in an ice cream maker once cold- in a few hours- or even the next day. Once mixture has been frozen in ice cream maker, place in a container and freeze until ready to serve. Makes about 5-6 cups of ice cream.
Three Fruit Crumble
Three Fruit Crumble
This time of year I am always looking to empty my freezer out a little. I find it also helps me to be more creative. For a recent dinner with friends I needed a dessert. I decided to make some sort of fruit crumble/ cobbler thing. I thought it would go well with the meal we were having. Plus, when it’s cold outside fruit desserts always make me think about summer. I decided the first three fruits I found were the ones I would use. Turned out to be blackberries, blueberries and red grapes. Pretty nice mix. I thawed out the fruit and tossed them with some sugar and a little cornstarch and a squeeze of lemon juice. I had about 7 or 8 cups of fruit, but I knew they would cook down. I put them in a 9-inch glass baking dish and made the topping next. Baked it until the top was golden and the fruit was all bubbly. It was a big hit and if I hadn’t admitted that it was just a matter of what I found first I think my guests would have though I’d planned it from the beginning.
Three Fruit Crumble
The filling
7-8 cups mixed fruit- I used blueberries, blackberries and red grapes, too
1/2 c. brown sugar
3 T. cornstarch
2 T. lemon juice
The topping
2 c. rolled oats
1 c. flour
1/3 c. brown sugar
2 t. cinnamon
1 t. nutmeg
1 stick butter
Combine the fruit with the other filling ingredients and place in a baking dish. I used a 9×9 inch glass baking dish but use whatever casserole you like. Place all the topping ingredients, except the butter, in a mixing bowl and stir to combine. Cut in butter to resemble coarse crumbs. Mixture will be crumbly. Sprinkle over the fruit mixture and bake in a preheated 350 degree oven for 35-40 minutes, or until topping is golden and fruit is bubbly. Serves 6.
Beautiful Blackberries
Blackberries!!
I was lucky to get almost 4 pounds of blackberries today. Now I have to decide what to do with them. Baking? Jam? Sorbet? What would you do with them?
Here are some things I have done with blackberries before.
Blackberry Jelly
3 quarts blackberries*
1/2 c. water
1 box powdered pectin
5 c. sugar
Place the berries in a pot and use a potato masher to crush the berries. Add the water and simmer until the berries are soft. Strain out the solids and then pour the juice through several layers of cheesecloth to clarify. You should end up with about 4-5 cups of juice. Place juice in a pot and add the pectin. Bring mixture to a boil stirring constantly. Add the sugar and return mixture to the boil, again stirring constantly. Boil for 1 minute. Remove from heat and skim off any foam. Ladle mixture into clean, hot jelly jars and fill to 1/4 inch from the top. Seal and repeat with remaining jelly. Place in a boiling water bath and process 10 minutes. Makes 6-7 half pints.
* Best if some of the berries are a little under ripe. Higher in natural pectin.
Note: I decided to take the solids and seeds and place them in a large jar and cover them with vodka so I can make liqueur later. We’ll see how that works out in a few weeks. I’ll sweeten that mixture later after filtering out the solids.
Blackberry Scones
2 c. flour
1/3 c. sugar
1 T. baking powder
¾ t. salt
6 T. chilled butter
2 c. blackberries -do not defrost if using frozen
1 t. orange zest
2 large eggs
1/3 c. heavy cream or half and half
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet. Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.
Blackberry Cinnamon Muffins
1 c. milk
1 egg
¼ c. oil
2 c. flour
1/3 c. sugar
1T. Baking powder
¾ t. salt
½ t. cinnamon
1 c. blackberries, I used fresh but frozen would work, too.
Topping:
1/2 c. sugar
1 t. cinnamon
4 T. butter, melted
Beat together milk, egg and oil. Combine dry ingredients and add to milk mixture, stirring to just moisten flour. Fold in blackberries. Fill 12 paper lined muffin cups to 3/4 full. Bake in preheated 400-degree oven for 20 minutes or until golden brown. Combine sugar and cinnamon in a small bowl. Place melted butter in another bowl. When muffins are removed from the oven carefully dip the top of a muffin in the melted butter and then in the cinnamon sugar. If muffins are too hot to hold wait a few minutes before dipping. Repeat with remaining muffins. Serve warm. Makes 12.
Blackberry Scones
Blackberry Scones
I was in the mood for scones and was thinking of using some of my frozen blueberries but while looking for them in the freezer I saw the frozen blackberries first and ended up making blackberry scones instead. The end result was pretty darn good, if I do say so myself. Warm from the oven they are crisp on the outside and moist and tender inside with a lot of juicy blackberries. Think it’s time to put on water for tea. Here is the recipe so you can make them, too.
Blackberry Scones
2 c. flour
1/3 c. sugar
1 T. baking powder
¾ t. salt
6 T. chilled butter
2 c. blackberries -do not defrost if using frozen
1 t. orange zest
2 large eggs
1/3 c. heavy cream or half and half
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet. Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.
