BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
CHEF JOHN'S BLACKBERRY BUCKLE
This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and 'buckles' the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another.
Provided by Chef John
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
- Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
- Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
- Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
- Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
- Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 45.8 g, Cholesterol 29.2 mg, Fat 15.8 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 7.1 g, Sodium 282.1 mg, Sugar 26.2 g
BLACKBERRY GRUNT
Almost a blackberry cobbler but the dough is more of a dumpling than the other cake types I see everywhere. This is the recipe my great grandmother used for decades.
Provided by RiverMan
Categories Desserts Crisps and Crumbles Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
- Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
- Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
- Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
- Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
- Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
- Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
- Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 89.2 g, Cholesterol 32.1 mg, Fat 13.2 g, Fiber 10.2 g, Protein 8.5 g, SaturatedFat 7.6 g, Sodium 680.3 mg, Sugar 49.7 g
BLACKBERRY QUENCH
Make and share this Blackberry Quench recipe from Food.com.
Provided by Jan H.
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put boiling water over blackberries.
- Add salt, grated rind, orange and lemon juices.
- Let simmer slowly for 5 minutes.
- Press through sieve, then add cold water and sugar.
- Place in fridge until cold, several hours.
Nutrition Facts : Calories 61.7, Fat 0.1, Sodium 29.5, Carbohydrate 15.6, Fiber 1.3, Sugar 13.7, Protein 0.5
BLACKBERRY GRUNT
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
- Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
- Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
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