Wednesday, September 7

Wild Blackberry | Jam + Crisp

Wild blackberries are beginning to ripen! On our farm the wild blackberries grow everywhere! We could pick buckets full and never get them all. One of our favorite dishes is the blackberry pie/crisp with a little icecream melting on top. Here are two recipes that we made with our fresh blackberries!

Wild Blackberry PassionHoney Jam

For 9 pints
What you need:
16 cups of berries
2-4 cups of PassionHoney
( I used 3 cups honey)
1 pkt. pomona’s pectin powder
1/2 cup calcium powder water
(this is 1/2 c. water with the calcium powder pkt. stirred in)

How you do it:
Step 1: Measured berries out into large stock pot.
Then crushed with a potato masher to break up and expose juice.
Step 2: Stir in the calcium water.
** Note – that the calcium powder comes in the box of pectin.
Step 3: Measure out the honey into a separate bowl.
Stir in the pectin powder and set aside.
Step 4: Bring the fruit / juice to a boil. Now stir in the honey pectin mix.
Stirring vigorously for 2 minutes while the pectin dissolves into the fruit.
Remove the spoon and let it all come back to a boil, then remove from the heat.
Step 5: Fill the jars to 1/4 inch from the top.
Wipe the lip clean.
Put the hot lid on using a tong to grab, then screw on a ring very tightly.
Step 6: Last step is to seal with a water bath for 10 minutes.
Though I do not do this step at all. Because you are filling your sterilized hot jars with boiling fruit, capping with boiled hot lids and rings and you have tighten them well; the combination of doing these steps carefully will result in your jars sealing with a nice clink sound as they cool down. I’ve never had trouble with doing it this way.

Wild Blackberry PassionHoney Crisp

Prep Time: 15 minutes
Cook Time: 45 Minutes

What you need:
6 cups blackberries
1/4 cup PassionHoney
2 Tbsp. lemon juice
1 1/2 Tbsp tapioca flour (optional)
1 cup oats
3/4 cup flour
1/4 cup sugar
1/2 tsp. salt
1/2 cup butter, cut into pieces

How you do it:

Preheat oven to 350. In a 2-quart baking dish (I used small custard cups to make individual crisps) combine blackberries, PassionHoney, lemon juice, and tapioca. Toss to thoroughly combine.

Put oats, flour, sugar, and salt in a food processor. Pulse several times to combine. Add butter and pulse until well combined.

Spread topping over berries - it doesn't need to be terrible even and leaving space here and there gives the fillling something to bubble up through.

Bake until the berries are bubbling and the topping is  browned. For about 45 minutes - 1 hour. Let cool and then serve with some icecream.

I hope you all enjoy these recipes! Check back next week for a Cranberry Recipe! :-)


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