There are thousands of varieties located throughout the United States and Europe (Northern Hemisphere). They are the largest of the wild berries. They grow on thorny bushes known as brambles.
May to August
How to Select
Look for plump, dark colored berries that have no hulls. An indication that the berries were picked too early are hulls that are still present. These berries will be tart.
Store unwashed blackberries in a single layer in an airtight container for 1 – 2 days.
In ancient times, blackberries were symbols of healing, protection and money.
Blackberry leaves, when moistened, used to be used as a cure for scalds.
French Colombard, Grenache Rose, Cabernet Sauvignon, Sauternes, Vouvray, Moscato D-Asti, Auslesen
Allspice, anise, basil, cardamom, cinnamon, cloves, coriander, ginger, mace, nutmeg, tarragon
1 pint fresh = 2 cups
10 oz. frozen = 2 cups
Wash in cool water before serving or preparing.
When baking in cakes or muffins, an acidic environment is required so that the berries do not lose their color. Always use buttermilk or add some lemon juice to the recipe.
Vitamin A, Vitamin C, calcium, folate, magnesium and iron.
“O, blackberry tart, with berries as big as your thumb, purple and black, and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a taste that will make you close your eyes and wish you might live forever in the wideness of that rich moment.”
Richard Llewellyn, Welsh novelist (1907-1983)
Blackberry Custard Pie
By Jennifer A. Wickes
1 pie crust (9 inch)
1/2 cup blackberry jam
4 cups whole milk
6 egg yolks
2 tablespoons honey
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons bourbon
1 pint blackberries
Bake the pie crust as per instructions.
Allow the pie crust to cook completely.
Spread the blackberry jam onto the bottom of the pie crust.
Heat the milk until scalded.
Beat the egg yolks together until light and smooth. Add the honey and salt. Mix well.
Gently temper the eggs with the milk (add the scalded milk slowly, in a steady stream, while stirring constantly). Care must be taken that the eggs do not curdle (scramble from the heat of the milk).
Once the eggs and milk have been mixed together, return the mixture to a double boiler and continue to cook until the custard has thickened, stirring constantly.
Remove from the heat, and place bowl in a bowl with iced water to help speed the cooling process. Add the vanilla extract and bourbon. Thoroughly mix.
Once the custard has cooled completely, pour into the prepared pie crust.
Place blackberries on top.
Garnish with a mint leaf.
Yields: 10 servings
To 2 quarts of blackberry juice put 1 1/4 pounds of white sugar, 1/2 an ounce of cinnamon, 1/2 an ounce of nutmeg, 1/2 an ounce of cloves, 1 ounce of allspice; let it boil a few minutes, and when cool add 1 pint of brandy.