Blackberry tea recipe
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water
Garnishes: fresh blackberries, fresh mint sprigs
Combine blackberries and sugar in large container. Crush blackberries with wooden
spoon. Add mint and baking soda. Set aside.
Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.
Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea
through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold
water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if
Blackberry Upside Down Cake
1/4 cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
3/4 cup white sugar
1 cup white sugar
1/2 cup butter, softened
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat.
Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3
minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and
continue cooking until berries are hot and slightly broken-down, about 5 minutes more;
remove from heat and pour into a 9-inch cake pan.
Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until
light and fluffy; beat in eggs.
Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk
into butter mixture, beginning and ending with the flour mixture. Mix vanilla into
Pour batter over blackberry mixture in the 9-inch cake pan.
Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool
in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along
the inside edge of the pan to separate cake from the sides, place a cake plate over the top
of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.
Blackberry Crumb Bars from Martha Stewart
6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus
more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with
parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out
Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4
teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form.
Refrigerate topping until ready to use.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and
remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat
room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add
eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour
mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
Bake until golden and a toothpick inserted in center comes out with moist crumbs
attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto
a work surface; cut into 16 squares.
5 cups (1250 ml) crushed blackberries, about 1.4 kg
1 pkg (57 g) BERNARDIN® Original Fruit Pectin
7 cups (1750 ml) granulated sugar
Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with
water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID®
sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot
until ready to use.
Wash and crush blackberries, one layer at a time; measure 5 cups (1250 ml).
Measure sugar; set aside.
In a large deep stainless steel saucepan, stir together prepared berries, 1/2 tsp (2 ml)
butter or margarine to reduce foaming, and BERNARDIN® Original Pectin.
Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring
constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1
minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using
nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding
more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar
rim. Screw band down until resistance is met, then increase to fingertip tight. Return
filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of
water. Cover canner and bring water to full rolling boil before starting to count
processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes,
then remove jars without tilting and place them upright on a protected work surface.
Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed lids curve downward and do not move when
pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands
separately or replace loosely on jars, as desired. Label and store jars in a cool, dark
place. For best quality, use home canned foods within one year.