Dip your fresh berries in a solution of 1 part vinegar and 10 parts water, rinse if you would like, but not necessary. Refrigerate and enjoy your fresh berries longer.
Freeze your Berries
Sort and wash berries. Lay berries out on a towel to dry. Place a single layer of dried berries on a cookie sheet and place in freezer. When frozen, place berries in freezer bags and return to freezer.
On a hot summer day a frozen berry is an excellent treat.
Satisfy your Sweet Tooth
Try one of the great recipes below.
Yummy Blackberry Recipes
Fresh Blackberry Dessert
4 cups blackberries
1 cup self-rising flour
3/4 cup sugar
1/2 stick butter, melted
Preheat oven to 375º. Spread the berries in a 9 ×13-inch pan. Mix the flour, sugar, and salt in a bowl. Add the butter and work in with fingertips until crumbly. Spread evenly over the berries. Bake for 40 minutes until brown. Serves 8.
Ref: Mildred Council, Mama Dip's Family Cook book
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe for 1 9-inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into a unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425º f for 15 minutes. Reduce the temperature to 375º, and bake for an additional 20 to 25 minutes.
Beat eggs until light and fluffy then beat in buttermilk and soda. Sift flour, salt, sugar, and baking powder. Add flour mixture to egg mixture beating well to make a thin batter. Add blackberries and butter.
Fry on a hot buttered griddle until puffy and golden brown turning only once. Serve hot.
To prepare juice: Sort and wash fully ripe berries; remove any stems or caps. Crush the berries and extract juice.
To make jelly: Measure juice into a kettle. Stir in the sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add the pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 8 to 9 eight-ounce glasses.
Ref: Ball, Blue Book, Easy Guide to Tasty, Thrifty Canning and Freezing.
6 cups crushed blackberries
1 (2 1/2- ounce) package powdered pectin
8 1/2 cups sugar
Sort and wash berries. Crush, and if very seedy, put through a sieve or food mill. Measure crushed berries into a large kettle. Add pectin and stir well. Place on high heat and bring quickly to a boil, stirring constantly. Add the sugar, continue stirring, and heat to a full bubbling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat; skim and stir alternately for 5 minutes. Ladle the jam into hot, sterilized containers and seal immediately.
Ref: Southern Living, Southern Country Cookbook
Blackberry BBQ Sauce
1 1/4 cups blackberries
1/4 cup ketchup
1/4 cup honey
1/4 cup minced ginger
1 teaspoon pepper
1 or 2 teaspoons hot sauce, to taste
salt, to taste.
Whirl all in a blender until the berries are pureed. Pour into a quart glass measuring cup. Cover loosely with a microwave-safe plastic wrap, leaving a vent for steam. Cook in a microwave oven at full power, stirring occasionally until berry mixture is reduced to 1 1/3 cups, about 8 minutes. Serve with anything barbecued.
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Preheat the oven to 350 degrees F. Grease and flour a 9 inch bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then ster in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
3 Ball® (16 oz) pint glass preserving jars with lids and bands
COMBINE blueberries, 2 cups of the water and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes. TRANSFER to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. COMBINE sugar and remaining 4 cups water in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230°F, adjusting for altitude. Add blueberry juice. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice. LADLE hot Blueberry Syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Ref: Ball http://www.freshpreserving.com
Blueberry Cream Muffins
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 jar (10 oz.) blueberry preserves
1 cup blueberries
Heat oven to 350ºF.
Mix butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use. Beat cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until blended. Stir preserves in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.
Bake 30 min. or until slightly puffed. Cool completely before cutting into bars.
Place all ingredients except for the olive oil in a small sauce pan over medium heat for 10-15 minutes. Lightly press down on the blueberries as they cook to break them open. Remove the fresh thyme once done. Remove from heat and allow to cool for a few minutes. Whisk in olive oil. You may also blend until smooth to reach desired consistency. Drizzle dressing over a crunchy chopped summer salad!
Mix flour, baking powder, and salt and sift into a bowl. Add butter or margarine, and chop in with a knife until mealy. Add cold milk. Stir to make a soft dough. Pat or roll out dough 1/4 inch thick on lightly floured board. Cut with 2-inch, round cutter into 12 to 16 rounds. Place on ungreased cookie sheets; brush tops lightly with melted butter or margarine, and place in pairs one on top of other.
Bake at 450 degrees F for 10 to 12 minutes.
Separate, and fill with strawberries. Replace tops, and spoon additional strawberries over shortcake. Add whipped cream, if desired. Yield: 12 servings.
Ref: Southern Living, Southern Country Cookbook
Strawberry Whipped Sensation
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan. Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture.
Freeze 6 hours or until firm. Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.
Blend strawberries, milk and egg for 10 seconds. Add ice cream and blend until smooth.
Ref: Florida Farm Bureau Women’s Homemaker’s Handbook
12 large fresh strawberries, rinsed
1 package (3 oz) cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon sour cream
Remove stems from strawberries to form a flat base. Place strawberries on cutting surface, pointed end up. With sharp knife, carefully slice each strawberry in half vertically to within 1/4 inch of base. Cut each half into 3 wedges to form 6 petals. (Do not slice through base). Pull petals apart slightly.
In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.
Chop strawberries until very small. I ran mine through a mini food processor for several pulses and it worked perfectly. In a separate bowl, blend together the softened butter and powdered sugar. Add about 3/4 of the mashed strawberries and mix to combine. Determine at that point if you’d like to add the remaining strawberries or if you’re pleased with the consistency of the butter. I opted to not add the rest of mine- I liked that the butter was still somewhat thick. Spread over bread, rolls, muffins or croissants. It’s delightful on just about anything! Store in a closed jar or container in the fridge. Recipe yields two 4-oz jars of strawberry butter.