put them in the freezer, eat all winter
this post was submitted on 26 Aug 2024
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chapotraphouse
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Once again, the conservative, berry-heavy portfolio pays off for the hungry investor!
How could you have predicted this?
make a blackberry liqueur
oooooh yummy!
If I were in your position I'd just eat them, I can plow through blackberries like nobodies business. But for a normal human...jam?
Cobbler!
Blackberry Cobbler was always one of my favorites
Pie
Blackberry jam is super easy to make if you have a candy thermometer or equivalent. I don't really eat jam on toast or w/e but do find it's a nice change of pace for pancakes as a substitute (or addition to) syrup or compote.
give some to your friends
I've given tons away already, I'm at a point where my friends and family don't want anymore lol
Sorbet?
Not at all what I was expecting and started to wonder if BlackBerrys were back in style or something.
I’m staying with my parents while ✨unemployed✨ and they just had tons of blackberries and now it’s tons of blueberries. In the last two weeks we’ve had:
Blueberry cake
Blueberry cobbler
Blueberry pie
Blueberry syrup on cheesecake
Blueberry jam on toast
Blueberry galette
Blueberry muffins
All of which should work with blackberries. Fuck I love blackberries
Hell ya! Keep up the berrymaxxing
Sounds lovely!
Lmao I planted 25 of them what have I done
Yeah don't plant blackberries lol, they take over the garden like crazy
Just curious. How many did you eat while picking them? I used to eat soany as a kid while picking them
One for the basket, one for me. Simple as
My mouth was black with juice lol, ate so many
I thought this was going to be a post about someone investing in the RID stock lol
jellies n jams n spreads
wine
It’s a bear(y) market
Freeze them,.
Should be able to find some hot bath canning instructions for preserving them on a shelf (or in the fridge) in mason jars.
A half cup to a cup of fresh or frozen berries in a pan with a few table spoons of water, medium to high heat. Sugar to taste. Heat until boiling constantly stirring. Cook until its thick enough for you. Ta-da! Syrup!
Good in smoothies and in oatmeal.
Make some pancake batter, add some more flour to make it a bit thicker, drop some on a hot skillet. Let it firm up a bit then drop some berries and sugar/honey on top then cover with some more pancake batter. Flip it over. Poof, you've got some fruit fritter desert thingy.
you just reminded me i have a bag of my garden's black and blueberry haul in the freezer still
do SMOOTHIES
How big is the bush?
It's not really mine but just in the backyard. It's a couple 100 yards of pure blackberry bush and then there's also some elderberry and other stuff
Is it like a linear hedge? or is it 100 yards x 100 yards area? Just wanna get a rough figure of how much space is giving you 6 lbs of berries
No it's just a bunch of bushes. There's a large wilderness near me, which I like to refer to as my back yard, but it's just a big wilderness. There's much more than 6lbs of berries really, but I think I could get that much out of a few feet tbh.
Don't plant blackberry bushes though, they spread like wildfire.
Blackberry cobbler, blackberry wine, blackberry vinegar, blackberry syrup, blackberry glazes, and you can even eat blackberries
If you enjoy baking and aren't vegan, here's an old favourite recipe from before I got (diagnosed with) the celiac:
Dark Chocolate Cupcakes
-1 cup unsweetened cocoa powder
-1½ cups all purpose flour
-1½ cups sugar
-1½ teaspoons baking soda
-¾ teaspoon baking powder
-¾ teaspoon salt
-2 large eggs
-¾ cup lukewarm coffee
-¾ cup buttermilk
-3 tablespoons vegetable oil
-1 teaspoon vanilla paste
Method
Preheat oven to 350°F. Line standard muffin tins with baking cups; set aside. Stir together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl with a whisk. Add eggs, coffee, buttermilk, oil, and vanilla, and mix until smooth with an electric mixer, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Fill each paper cupcake liner about ⅔ full. Bake approximately 20 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
filled with
Blackberry Curd
-6 egg yolks
-½ cup blackberry puree, seeds strained out
-10 tablespoons sugar
-8 tablespoons unsalted butter, cold, cut into pieces
Method Combine yolks, puree, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
and topped with
Blackberry Swiss Meringue Buttercream
-6 egg whites
-1½ cups white sugar
-2 cups unsalted butter, cut into cubes and cool, but not cold
-2 teaspoons vanilla
pinch of salt
-1 cup blackberry puree, seeds strained out
Method
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.
Add vanilla and salt, continuing to beat on low speed until well combined.
Add blackberry puree a little at a time, beating between additions to incorporate fully. Don't worry if the mixture appears to separate, just keep beating it and the puree will incorporate.
That all sounds really good, thank you so much for the recipies!
Happy to share them! Sorry about the busted formatting.
One thing I didn't specify, I usually injected the curd into the cupcakes as a filling before icing them.
Also, the curd and buttercream are both freezable! The buttercream will split when it thaws, but it's easily fixed by beating the shit out of it with a mixer (I just run it on medium until the texture returns to normal, paddle or whisk will work).
I'll be trying my hand at making wine and cobbler. Seems like fun.