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.

    • FauxPseudo @lemmy.worldOP
      2·
      11 hours ago

      I just made a standard peanut butter and jelly with crunchy peanut butter and raspberry jam. I simply added a layer of the black berries in. It worked pretty well. It wasn’t until the last bites that the acridness started to surface.

  • Maple Engineer@lemmy.world
    21·
    6 days ago

    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.

      • Maple Engineer@lemmy.world
        2·
        5 days ago

        If you’re American it’s 2 cups whipping cream, 4 cups half and half, 1 1/2 cup sugar, and 1 tablespoon vanilla. 1 cup of berries and 1 tablespoon of sugar to mascerate.

      • Maple Engineer@lemmy.world
        2·
        5 days ago

        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.

  • Godort@lemm.ee
    16·
    6 days ago

    This means there won’t be enough to make wine.

    Get some good honey and then make mead flavored with blackberries instead

  • just_another_person@lemmy.world
    9·
    6 days ago

    Ice Cream, cheesecake, syrups for cocktails, fermented drinks…

    They also freeze really well. Dehydrating them isn’t really an option as they’ll disintegrate, but if you want to take that to the next level, they freeze dry fairly okay for later use.

  • Treczoks@lemmy.world
    5·
    6 days ago

    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.

  • mvilain@fedia.io
    3·
    6 days ago

    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.

  • cinnamonTea@lemmy.ml
    1·
    5 days ago

    If you have space in your freezer, freeze them in portions for quick ice cream: use a blender with about equal parts yoghurt and frozen blackberries, sugar to taste (depends on the berries)

  • some_guy@lemmy.sdf.org
    1·
    6 days ago

    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.