I hit the blackberry jackpot at the farmer's market and got some of these babies for a steal.
These are one of my favorite food. And they are jam-packed with nutrients, namely anti-oxidants. That amazing stuff that helps prevent cancer! Tasty cancer-fighting ninjas!
They are also high in manganese and vitamin C, and high in fiber.
But they don't last forever. They are best eaten raw but if they are getting ripe you can freeze them and throw them into your favorite smoothie. I also LOVE blackberry muffins.
Here is my recipe for blackberry muffins:
1 3/4 cups All purpose flour (or wheat flour)
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
2 TBS oil
1 cup mashed blackberries, (frozen, then thawed)
1. Grease muffin tin and preheat oven to 400 degrees.
2. In a medium sized bowl, combine dry ingredients: flour, sugar, baking powder, salt.
3. In a separate small bowl, beat egg, add milk and mix well.
4. Add egg mixture to flour mixture and stir until just combined.
5. Fold in mashed blackberries. This will turn the patter a lovely purple color.
6. Spoon batter into 12 prepared muffin cups, 2/3 full
7. Bake at 400 degrees for 18-20 minutes. Serve warm.
And when you have too many blackberries to make a batch of muffins, you make JAM!
4 cups raw mashed blackberries (mash in layers with a potato masher, don't use a food processor or blender for this part.)
6 cups sugar
2 tablespoons lemon juice (more or less, depending on how sweet your berries are)
1 package powdered fruit pectin.
1. Mash berries and pour into a large pot.
2. Slowly stir in fruit pectin, a little at a time. Then add lemon juice.
3. Bring mixture to a boil over high heat.
4. Add sugar all at once.
5. Bring mixture back to a full boil, and let boil for 1 minute.
6. Remove from heat and ladle into clean, hot, 8oz jars. Leave 1/4 space at the top.
7. Wipe the rims, add lids (according to directions), and place in hot water bath canner, be sure water is 1 inch above the jars.
8. Process in canner for 10 minutes.
9. Remove from canner. Let set for 12 hours.
There are also ways to make Sugar-free jam, using fruit juice, honey, or Splenda.
This site is also great for first time "jammers".