The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits.
3 lbs. fresh blackberries
2 large cooking apples, washed, cored and diced
1 1/2 cups of water
juice of 1 lemon
granulated sugar (amount to use determined by amount of juice extracted)
sterilized jam jars and jam pot covers
Prepare cheesecloth or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the cheesecloth with a large bowl beneath, ready for the fruit juice to drip through.
Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
Tip the soft fruit and juice into the cheesecloth and leave to drip for 8 hours or until all the juice has been released.
Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven (250F) for 10-15 minutes.
Measure the juice. For every 2 cups of juice, use 2 1/4 cups sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
Skim away any foam from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.
Poached Pears in Blackberry Wine
Makes: 6 servings
Prep 15 minutes
Cook time 20 minutes
2 cups red wine
3/4 cup water
1/3 cup caster sugar
8 oz. blackberries
1 cinnamon stick, halved
1 tablespoon cornflour
Choose a saucepan that the pears will fit snugly into then add the wine, water and sugar to the pan. Add half the blackberries and heat gently for 5 minutes until the sugar has dissolved. Crush the blackberries with a potato masher, press the syrup through a sieve and discard the blackberry seeds then return the syrup to the saucepan.
Peel the pears leaving the stalks on then add to the blackberry wine with the cinnamon and cloves. Simmer gently for 10-15 minutes, turning the pears until evenly coloured.
Lift the pears out of the wine and transfer to a bowl. Mix the cornflour with a little water in a cup until a smooth paste. Stir into the blackberry wine then bring to the boil, stirring until thickened and smooth. Pour the syrup over the pears then add the remaining blackberries and leave to cool.
Serve with spoonfuls of amaretti cream, see tip.
Amaretti cream – break crisp amaretti biscuits into small pieces with fingertips then fold into a 250 ml (8 fl oz.) carton of full fat crème fraiche.
The pears can be covered and left at room temperature for 2-3 hours or can be made the day before and chilled in the fridge. Take out of the fridge about 30-60 minutes before serving.
1 teaspoon ground mixed spice
¼ pint apple juice
Salt and freshly ground black pepper
8 oz. blackberries
Heat the butter in a saucepan, add the onion and fry for 3-4 minutes, stirring until softened. Stir in the red cabbage then the sugar, vinegar, spice and apple juice. Season well with salt and pepper.
Cover and cook gently for 20-30 minutes, stirring from time to time until the red cabbage is tender. Add the blackberries and cook gently for 10 minutes. Spoon into a serving dish, serve with roast turkey, chicken or casseroled lamb or beef.
Roasted Sweet Potato Soup with Blackberry and Basil Sauce
Cut the sweet potato into large chunks. Melt 1 tablespoon of coconut oil and rub the sweet potato in the oil, roast in the oven for 40 minutes until golden and cooked through.
Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce.
Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
Blend the soup and top with the blackberry sauce and freshly chopped parsley.
Very Berry Pie
More than 4 cups of berries make this pie extra juicy. Be sure to let it cool completely before you slice it.
And dont forget the vanilla ice cream!
The recipe comes from Covered Bridge Farm in Forest Lake, Minnesota.
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
2 cups fresh unsweetened blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh unsweetened raspberries or blackberries
1 tablespoon lemon juice
1/2 teaspoon almond extract
Pastry for Double-Crust Pie (see recipe below)
For filling: In a large bowl, stir together 1 cup sugar, the tapioca and ground nutmeg. Stir in blueberries, strawberries, raspberries, lemon juice and almond extract. Gently toss berries until coated. Let mixture stand about 15 minutes or until a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)
Meanwhile, prepare Pastry for Double-Crust Pie. Divide pastry in half. On a lightly floured surface, roll one dough portion from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate.
Transfer fruit mixture to the pastry-lined pie plate. Trim pastry even with edge of pie plate. Roll the remaining pastry portion into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. (Or top pie with lattice strips.) If you like, brush top pastry with milk and sprinkle with additional sugar.
Bake in a 400 degrees oven for 25 minutes (or 50 minutes for frozen fruit, cover pie with foil for the first 25 minutes). Reduce heat to 350 degree F. Bake pie for 25 to 30 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack.
make ahead tip
Prepare dough. Wrap in plastic wrap or place in plastic bag; seal. Refrigerate up to 24 hours. Allow to come to room temperature before rolling out for pie.
Pastry for Double-Crust Pie
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 – 8 tablespoons cold water
Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
nutrition facts: Very Berry Triple Fruit Pie
Servings Per Recipe 8, Fat, total (g) 18, chol. (mg) 0, carb. (g) 63, vit. C (mg) 24, sat. fat (g) 4, fiber (g) 3, sodium (mg) 222, vit. A (IU) 49, iron (mg) 2, pro. (g) 4, calcium (mg) 20, cal. (kcal) 421