B L A C K B E R R Y   I N F O R M A T I O N

McKemie HomeGrown
Rt. 2, Box 348
Dale, Texas 78616
512 764©2122

CARE of BLACKBERRIES

Blackberries are extremely perishable; with refrigeration, they may be kept only about 3 days after picking Without refrigeration, they will only last a few hours. Blackberries do freeze well; they should be rinsed, packaged, and frozen assoon as possible.


NUTRITION

Blackberries contain 8.9 grams of dietary fiber per cup of berries, which is higher than any other fresh fruit. Blackberries also contain significant amounts of Ellagic Acid which is reputed to be an anti cancer substance.


USING BLACKBERRIES

Perhaps the ultimate use of berries is in pies and cobblers. The berries need 1/4 part to 1/2 part sugar (1/4 to 1/2 cup sugar per cup of berries). Even though most recipes call for 1/4 part, you might want to try up to 1/2 part.
Of course, you can make jelly, preserves, pastries, etc.
Mary Pat's Cobbler
and another offering from Mary Pat, Dewberry Soup as served at Eastside Cafe


BLACKBERRY PIE - Reba Lawing  Marion, N.C.
				Southern Living 6/84
3/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup water
3 1/2 tablespoons blackberry-flavored gelatin
4 cups blackberries (2 pints)
1 baked 9 inch pastry shell
frozen whipped topping, thawed

Combine sugar, cornstarch, and water in a heavy sauce pan; cook over medium heat, stirring constantly, until thickened. Remove from heat. Add gelatin, stirring until dissolved. Gently stir in blackberries. Pour into pastry shell; chill until firm. Place a dollop of whipped topping on each slice. Yield: one 9-inch pie.


BLACKBERRY COBBLER - Opal Irving
1 stick margarine
1 cup flour
1 teaspoon baking powder
4 cups blackberries
1 cup sugar
1 teaspoon salt
3/4 cup whole milk
1/2 cup sugar

Melt margarine in deep pan. Mix 1 cup sugar, flour, salt, baking powder and milk until smooth. Add melted margarine. Pour in pan, ladle fruit over batter and sprinkle with 1/2 cup sugar. Bake 350 degrees for 30 minutes or until brown.


BLACKBERRY PINWHEEL COBBLER - Mrs. A.Skaggs, Martha, KY
2 cups sugar
2 cups water
1/2 cup butter or margarine
1/2 cup shortening
1 1/2 cups self rising flour
1/3 cup milk
3 cups blackberries
1 teaspoon ground cinnamon

Combine berries, cinnamon, sugar and water in a sauce pan; stir well. Cook over medium heat, stirring constantly, until sugar dissolves. Set aside. Place butter in a 13X9X2 inch baking dish in a 350 deg oven for 3 minutes or until butter melts. Set aside. Cut shortening into flour until mixture resembles coarse meal; add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Cut dough into 12 one inch slices; place slices, cut side down, in butter. Pour sugar syrup around slices; bake at 350 deg for 55 to 60 minutes or until golden. Serves 12.


BERRY PIE

Preheat oven to 450 deg. Line a pie pan with your choice of pie crust. Thicken four cups of berries and 1 cup of sugar using one of the following:

1) 4 tablespoons of flour.
2) 2 to 3 tablespoons of quick-cooking tapioca.
3) 2 tablespoons cornstarch with 1/4 cup water or juice.

Let mixture stand for 15 minutes. Add 1 1/2 tablespoons lemon juice or 1/2 teaspooncinnamon. Put in pie shell. Dot surfacewith 1 to 2 tablespoons butter. Cover withtop crust or a lattice. Bake at 450 degfor 10 minutes. Reduce heat to 350 deg for 40 to 45 minutes.


POLISH BLACKBERRY SOUP  N.Y. Times Bread & Soup Cookbook
3 pt. blackberries
4 cu. light sweet wine
2 in. cinnamon stick
1 1/2 cu sugar
3 cloves
3 cu. cold sour cream

Serves eight. Set aside 1/2 cups of nicest berries to use as a garnish. Place remainder in astrainer and run cold water through them. Pour the washed berries into a soup kettle and add the wine, cinnamon, sugar, and cloves. Place over medium high heat and bring slowly to a boil. Lower the heat and cook gently for about 5 to 8 minutes. Strain the soup into a bowl, pressing as many of the berries through the strainer as possible. Refrigerate overnight, or for at least 4 hours. When ready to serve, foldin the chilled sour cream. Serve at once.



BLACKBERRY JAM  Ball Blue Book
9 cu. crushed berries
6 cu. sugar

Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars. Adjust caps. Process 10-15 minutes. Yield: 3 to 4 pints. If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; then add sugar and proceed as above.



BLACKBERRY JELLY  Ball Blue Book
4 cu. blackberry juice from about 5 pints of berries
	plus 3/4 cup water
3 cu. sugar

Prepare juice: Select about one fourth firm ripe and three fourths fully ripe berries. Sort and wash; remove stems or caps. Crush the berries, add water, cover, and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice. To make jelly: Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 deg F. above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.