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Adlandpro blackberry-jam-recipes

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Blackberry Recipes for everyone who is into wonderful and tasty recipes.

via Adlandpro Blogging Community

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Adlandpro blackberry-jam-recipes

  1. 1. BlackBerry Recipes for your pleasure  ~Diane Bjorling~  Adlandpro Blogging Community     
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  3. 3.             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 desired.                      
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  5. 5. B​lackberry Upside Down Cake Topping: 1/4 cup brown sugar 2 tablespoons butter 2 cups fresh blackberries 3/4 cup white sugar Cake: 1 cup white sugar 1/2 cup butter, softened 2 eggs 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 batter. 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.
  6. 6. Blackberry Crumb Bars from Martha Stewart INGREDIENTS 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 DIRECTIONS 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 excess. 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.
  7. 7. Blackberry Jam 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 minutes.* 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.
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