In this part of the country, wild blackberries grow in abundance. The only drawback are billions of 1/4" thorns curved backward in an arc. Because of these killer arcing thorns, one can go in for the biggest and plumpest berries then not be able to pull your arm back out. It has happened to me too many times to count. When we first moved to the farm, I'd go berry picking in the summertime in my white cotton dresses that billowed out in the wind and immediately become impaled. I never learned - just kept sticking my arm in with my summer dresses plastered to the bushes wondering how long it would take for someone to find me.
A few years ago, we fenced in an acre or two and planted thornless blackberries and grapes. Why hadn't we done this long ago? I wouldn't have permanently embedded thorns and scars aplenty. Nevertheless, we now get gallons of big, juicy berries. What to do with so many said berries? We eat lots of them fresh. The rest we freeze for cobblers. We also eat them in a bowl with sugar and cream; when you pour the cream on the frozen berries they look like little snowballs. I also juice them and store the nectar in the freezer and sometimes make jam though we don't often eat toast etc. I also make a blackberry liqueur which is very good and potent. This year I tried something new. I canned a blackberry sauce(syrup really) with Framboise in it. The sauce is a sweet/tart topping for ice cream and is very good. It is a delicious way to remember the abundance of summer on those long winter nights.
Blackberry Sauce in Framboise
4 c. blackberries
1/2 c. Framboise
3/4 c. sugar
1 TBS. very fine lemon zest
1 TBS. lemon juice
1 pouch liquid pectin
Wash blackberries; drain. Combine berries, Framboise and sugar in a saucepan; let stand 2 hours; stirring occasionally. Add zest and juice and bring to a boil. Stir in liquid pectin then return mixture to a rolling boil (this is a boil that cannot be stirred down). Boil hard one minute, stirring constantly to prevent burning. Remove from heat. Ladle hot sauce into jars leaving 1/4" headspace. Adjust 2 piece caps. Process ten minutes in a boiling water bath.
This recipe is easy to make and even better to eat. If you want to skip the canning, just invite friends over and there won't be any left. Or, hide it in the frig and have it all to yourself. Serve it puddled under a scoop of vanilla ice cream or drizzled atop puddings, pies, cheesecakes...
A few years ago, we fenced in an acre or two and planted thornless blackberries and grapes. Why hadn't we done this long ago? I wouldn't have permanently embedded thorns and scars aplenty. Nevertheless, we now get gallons of big, juicy berries. What to do with so many said berries? We eat lots of them fresh. The rest we freeze for cobblers. We also eat them in a bowl with sugar and cream; when you pour the cream on the frozen berries they look like little snowballs. I also juice them and store the nectar in the freezer and sometimes make jam though we don't often eat toast etc. I also make a blackberry liqueur which is very good and potent. This year I tried something new. I canned a blackberry sauce(syrup really) with Framboise in it. The sauce is a sweet/tart topping for ice cream and is very good. It is a delicious way to remember the abundance of summer on those long winter nights.
Blackberry Sauce in Framboise
4 c. blackberries
1/2 c. Framboise
3/4 c. sugar
1 TBS. very fine lemon zest
1 TBS. lemon juice
1 pouch liquid pectin
Wash blackberries; drain. Combine berries, Framboise and sugar in a saucepan; let stand 2 hours; stirring occasionally. Add zest and juice and bring to a boil. Stir in liquid pectin then return mixture to a rolling boil (this is a boil that cannot be stirred down). Boil hard one minute, stirring constantly to prevent burning. Remove from heat. Ladle hot sauce into jars leaving 1/4" headspace. Adjust 2 piece caps. Process ten minutes in a boiling water bath.
This recipe is easy to make and even better to eat. If you want to skip the canning, just invite friends over and there won't be any left. Or, hide it in the frig and have it all to yourself. Serve it puddled under a scoop of vanilla ice cream or drizzled atop puddings, pies, cheesecakes...
2 comments:
The recipes look yummy and I've enjoyed reading your past blogs. Still have lots to go. I'm glad you found my blog (www.okietravel.blogspot.com)and left a comment. Would you mind sending me an email with your email -- I have a couple of questions I'd like to ask you. Thanks, Elaine
Donna, I thought when I checked the email box when I sent the comment, it would show my email. No, it sent me an email saying I had made a comment. Now how useful is that? My email is okietravel@yahoo.com.
Elaine
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