NW Blackberries - a gallon! What would you do?
Just got off the red-eye from Seattle with a gallon of fresh picked blackberries, now a bit too squishy to eat plain. What would you make with them? I'm deciding between freezer jam, ice cream, or a crisp. I have not ever cooked with blackberries before. Any suggestions/recipes/votes?
The thing I miss most about living in Seattle is blackberries! Fresh blackberries everywhere this time of year.
I also miss making jam from them every year(do does all of my family who looked forward to getting some each year as well)...so I vote for jam.
As well as a peach/blackberry pie.
Pie. Cobbler. Sauces for meat. Compote for winner. They freeze and can well. You can freeze pie filling without the pastry and slip in the filling later.
Blackberry dumplings...mmm! Cook the berries in a big dutch oven with a little water and lots of sugar (depends on how sweet the berries are to begin with). Make a dumpling dough (like a biscuit dough, but much, much softer/wetter) seasoned with a little cinnamon & cloves. When the berries have cooked down into a syrupy consistency, drop spoonfuls of the dumpling dough into the boiling berries. Clap on the lid, cook for 8-10 minutes, then take the lid off and GENTLY turn the dumplings over; cook another 8-10 minutes or until cooked through. Note: I always cook a "test dumpling" as the length of cooking time can vary depending on the consistency of the dough.
Note: if your cooked berries yield a large volume of syrupy juice, you can reserve some of the mixture for a future batch; just take out the reserved amount before you start to cook the dumplings.