Blackberries Galore

A couple weekends ago, my husband and I went blackberry picking.  I personally found every excuse to eat while picking and by the time we had picked 11lbs of blackberries, my tongue had turned purple.  Not only is picking fruit right off the vine extremely fun, but it is also extremely cheap.  After our blackberry picking adventure, we had to stop and cut flowers due to my insistence.  That also was a great time and we filled 3 vases full of flowers when we got home.  We enjoyed ourselves so much that we went this past weekend to pick more blackberries and raspberries.


The challenge of picking 11lbs of blackberries is not in the picking process but thinking of what to do with 11lbs of blackberries for two people.  Therefore, I bring you our week worth of projects with blackberries.

Blackberry Jam

Due to our huge bounty of blackberries, I doubled this recipe.  However, I did not take into consideration how much more the jam had to cook if I doubled the recipe.  On the first day that I made the jam, it came out too liquidy because I only cooked it for 30 minutes.  However, after pouring it back into the pot the next day and recooking the jam for over an hour, I was able to get the correct consistency.  This recipe does not call for pectin so expect it to come out slightly softer than regular jam.

Ingredients

• 6  5-6 oz containers of blackberries


• 2 cups sugar


• 2 tbsp lemon juice

Preparation

Combine blackberries, sugar and lemon juice in large bowl.  Slightly smash blackberries with potato masher to help absorb sugar and lemon juice.  Let stand at room temperature 2 hours, stirring occasionally.

Put 2 saucers in the freezer.

Fill large stockpot with water, put jar lids and screwtops at the bottom and bring to a boil.  Place jars on a cutting board and fill with very hot water.  I used my kettle to bring the water to almost boiling and used that water for the jars.

Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally.  Mash to thick puree with potato masher.  Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.  Mine ended up taking over an hour to thicken.  When the fruit started building up at the bottom, I realized that it was starting to thicken and stirred more frequently.

Remove saucepan from heat to test jam for gelling point.  Drop 1 teaspoonful jam on chilled saucer and return to freezer for 1 minute.  Remove saucer and push edge of jam with fingertip.  If jam has properly gelled, surface will gently wrinkle.  If not, return saucepan to heat and cook jam a few minutes longer, keep testing.

Drain hot water from jars and ladle hot jam into each jar leaving 3/4" space at top.  Clean rim of each jar with damp cloth.  Using tongs, lift hot lids and screwtops from saucepan, shake to dry and place atop jars.

Place a metal rack or unused screwtops at the bottom of stockpot so that jars do not touch direct heat.  I did not have either so I folded several pieces of paper towels and put those at the bottom of the stockpot.  Return filled jars to pot of hot water.

Add water to pot, if necessary, to cover jars by at least 1 inch.  Cover pot and bring to a boil; reduce heat and boil gently for 10 minutes.  Turn off heat.  Wait 5 minutes and then remove jars from pot.  Place upright on a towel and cool completely at room temperature.  Jam will thicken as it cools.

Check lids for seal by pressing each lightly.  Lids of sealed jars will be concave and show no movement when pressed.

Blackberry Limeade

Ingredients

• 6 cups water


• 3 cups fresh blackberries


• 1 cup sugar


• 2/3 cup fresh lime juice (about 4 limes)

Preparation

Place 1 cup of water and 3 cups blackberries in a blender; process until smooth.  Press blackberry puree through a sieve into a large pitcher; discard seeds.  Add remaining 5 cups of water, sugar and lime juice to pitcher.  Stir until sugar dissolves.  Serve over a cup of ice.  Garnish with lime wedge.

Blackberry Pie

Ingredients

Pastry Dough (makes enough for two 9-inch 2 crust pies)

• 4 cups all purpose flour


• 1 tsp baking powder


• 1 tsp salt


• 1 tsp sugar


• 1 3/4 cup solid vegetable shortening


• 1 egg


• 1 tsp cider vinegar


• 1/2 cup cold water

Filling

• 6 cups blackberries (1 3/4 lb)


• 1 cup granulated sugar


• 1/4 cup cornstarch


• 2 tbsp unsalted butter, melted


• 2 tbsp fresh lemon juice


• 2 tbsp water


• 1 tbsp quick-cooking tapioca


• 1 egg white, lightly beaten


• 1 tbsp sanding (coarse) or granulated sugar

Preparation

Pastry Dough

This recipe is from my mother-in-law and it turned out fabulous.

In a large bowl mix flour, baking powder, salt and sugar.  Add the shortening and beat until mixture is crumbly, about 2 minutes.  In a small bowl, beat the egg and add vinegar nd water.  Pour over the flour mixture and beat until well combined, about 1 minute.  Form dough into 4 balls, wrap and refrigerate overnight.

Pie

Place a baking sheet in lower third of oven and preheat to 400°F.

Toss together blackberries, granulated sugar, cornstarch, butter, lemon juice, water and tapioca.  Let stand, tossing occasionally, 20 minutes.

Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate.  Trim edge, leaving a 1/2-inch overhang.  Chill shell while rolling out top.

Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle.  Cut crosswise into 11 (1 1/4-inch wide) strips with a fluted pastry wheel or knife.

Stir berry mixture, then spoon evenly into shell.  Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan.  Roll up and crimp edge.  Brush top and edge with egg white and sprinkle all over with sugar.

Bake on hot baking sheet until crus is golden brown and filling is bubbling, 1 hour to 1 hour 10 minutes.  Cool completely before serving.