It’s Blackberry Season
According to Nutrition Data, blackberries are a great source for Vitamin E, Folate, Magnesium as well as a very good source of Dietary Fiber, Vitamin C, Vitamin K and Manganese. They’re low in sodium, and high in anti-oxidants. But the best thing about blackberries is, they’re downright tasty.
Warm weather and sun has the blackberry harvest heading into high gear around Oregon and Washington. While these vines are cursed and scorned 10 months out of the year, the hard-to-kill species that plagues our fence-lines, creek beds and fields is about to become our best friend — especially with a few of these berry-exciting ideas.
Probably the most loved and adored of all blackberry recipes, the cobbler is easy to make and makes everyone happy. Here’s a recipe we put together with frozen berries a few months ago. Nicknamed the ‘Jesse James Cobbler’, the recipe is from Zarelda James, mother of the legendary gunslinger. This cast iron skillet style cobbler is a real crowd-pleaser.
Let’s be honest, there’s nothing quite so wonderful as blackberries in winter. If you’re feeling industrious, try freezing and vacuum sealing a mess of blackberries while they’re in season. It’s easy and might be just the thing to drop a little summer in to your long winter. If you’re looking to store up some berries, have a look at this informative article about vacuum sealing.
When the toast is done and you reach for some jam, you’re probably hoping for blackberry. Smearing a heavy coat of blackberry jam on fresh toast or combining some of this sweet, dark goodness with it’s ages-old partner, peanut butter, can brighten anyone’s day. Here’s a quick recipe for making blackberry jam that’ll keep you in a sweet mood all year long.
- 3 cups ripe, fresh blackberries rinsed and drained
- 5 1/4 cups sugar
- 1 box pectin for freezer jam (canning sections of supermarkets)
- 1/2 cup water
Place berries in a large bowl. Add sugar and toss well. Let stand about 15 minutes. Stir often.
Combine pectin and water in a small saucepan; stir until pectin dissolves. Place over medium to high heat; bring to a boil and boil 1 minute.
Add pectin to berries and stir about 3 minutes.
Pour jam mixture into clean canning jars, leaving about ½ inch headspace. Add lids to each. Let stand at room temp 18 to 24 hours and then freeze until ready to use. Makes about 7 cups.
Blackberries are celebrated all around the world. In music, in food and in culture, the blackberry is a sign that summer is in full swing and it’s time to celebrate the sweet things in life. If you’re up for it, grab a pail and head out to the briar patch and enjoy this bounty of sweet berries before they’re gone.