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We want to see what you make with blackberries from the farm.  

Blackberry Cobbler​​ (courtesy of Betty Crocker Website)

2 1/2 cups fresh or frozen(thawed & drained) blackberries

1 cup sugar

2 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 cup milk

1/2 cup butter, melted
cream, whipped cream or ice cream, if desired. 
In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F. 

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter. 

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream or ice cream. 

Blackberry Jam​ (courtesy of What's Cooking America Website)

5 cups fresh blackberries

7 cups granulated sugar

1 (1 3/4 ounce) package/box dry fruit pectin*
1/2 teaspoon butter (optional)

* Pectin is a natural substance found in fruit that enables fruit juice to set up and form a gel.  Pectin is available at grocery stores, especially during the canning season of spring through late summer.

Equipment Needed:
Large boiling water canning pot with rack
6 to 8-quart non-reactive saucepan
Canning jars
Lids with rings - Rings are metal bands that secure the lids to the jars. The rings may be reused many times, but the lids only once.
Jar Grabber
Jar Funnel
Large spoon and ladle
Jam can ONLY be made in small batches at a time (about 6 cups at a time).  DO NOT increase the recipe or the jam will not "set" (jell or thicken).

Preparing the equipment:  Before you start preparing your jam, place canner rack in the bottom of a boiling water canner.  Fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.  Wash jars, lids, and rings in hot soapy water; rinse with warm water.

Sanitize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack.  Place the jars in a large pot.  Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes.  Keep the jars, lids, and rings in the hot water until they are ready to by used.

Yields: 9 cups
Prep Time: 20 minutes

Canned Blackberries​(courtesy of Backwoods Home Magazine Feb. 2014)​​

James Kash (one of our BHM writers) has been canning up blackberries! Here's how he does it:
"Blackberries are an easy food to can. You can hot pack or raw pack them. I prefer to raw pack. Take whole, stemmed, cleaned blackberries and fill into hot mason jars. Ladle a light sugar syrup (3 cups of water to every cup of sugar) into each jar, leaving a ½-inch headspace. Wipe off the top of each jar, and seal with a lid and ring. Place jars into a boiling water bath canner and process pints and quarts for 15 minutes. When processing is over, remove hot jars, place on a padded surface, and wait for them to seal overnight. The following day when jars are cool, wipe and clean each jar and store in a cool, dark place. Canned blackberries can be used in pies, muffins, pancakes, and many other recipes."

Blackberry Swirl Ice Cream ​​​(courtesy of House of Nash Website)​​


6 ounces blackberries fresh or frozen
1/4 cup sugar
1/2 tablespoon cornstarch

1 1/2 cups whole milk
1 1/2 cups heavy cream divided
3/4 cup sugar
Pinch of salt
1 teaspoon vanilla
4 egg yolks
1. Combine blackberries and sugar in a small saucepan over medium heat. Cook for 5-10 minutes, stirring and mashing the berries while cooking to help them release their juices. Once the berries have broken down, add the cornstarch, stirring well to combine and so that no chunks remain, and remove from heat. Strain mixture through a mesh strainer into a clean bowl, pressing the berries against the sides of the strainer to get as much juice out as possible. Discard the solid blackberry seeds that remain. Cover the blackberry puree and chill in the refrigerator for 3-4 hours.
2. Combine the whole milk, 1/2 cup of the heavy cream, sugar, salt and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside. When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175 on a candy thermometer) - typically only 1-2 minutes.
3. Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
4. Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Remove the churn paddle and, using a freezer safe container, layer a few scoops of ice cream with drizzles of the cold blackberry puree (there's no right or wrong way to do this, but I would recommend not stirring the puree in or your white vanilla base will turn purple!), and repeat until all the ice cream base and puree are combined. Cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.

Blackberry Syrup​​ (courtesy of AllRecipes Website)

4 cups blackberry juice

4 cups white sugar

1/3 (2 ounce) package powdered pectin (optional)
Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2-ounce box) to the cold syrup and sugar mixture.