Blackberry season begins around the second week of July and last until mid-August. Just like our other crops, these dates can vary greatly depending on weather and temperatures. We have experimented with both thorn-free and the thorny varieties of berries. While most thorn-free varieties are extremely large and easy to pick, their flavor did not meet our standards of quality. All of our blackberry acreage is devoted to Illini Hardy. This variety was developed at the University of Illinois. As the name implies, it is extremely winter hardy. The canes are prolific and the fruit is almost identical in flavor to wild blackberries, but is very much larger in size. Our opinion is that Illini Hardy is the only choice for home or commercial growers. All of our blackberry rows are mulched and have a 5-foot walk way between each weed-free row.
FACTS AND FOLKLORE
- One serving of blackberries (about 1 cup) provides:
50% of your Daily Value Vitamin C
10%
of your Daily Value Folic Acid (proven to reduce birth
defects)
22% of your Daily Value Fiber or 6 grams
Great source of Potassium, Calcium and Iron
Low-fat, No Sodium, and Cholesterol free!
- Since ancient Greek physicians prescribed blackberries for gout, the leaves, roots, and berries as well, have been employed as herbal medicines. The most common use being for treating diarrhea and sore throats. These are similar uses to its cousin, the raspberry, and its more distant relative, the blueberry.
- Blackberries also make great wine, brandy, and flavored liqueurs and cordials.
Frozen Berries Without Sugar
Fill freezer container with prepared slices, or washed and dried berries, to within ½" of the top. Combine 4 cups cold water with 1 tblsp. lemon juice and pour over berries before freezing. Seal, label, and date. Use within year.
Frozen Berries With Sugar
Fill freezer container with prepared berries to within ½" of top.
Combine 4 cups water with 1 cup sugar, stir to dissolve. Pour over berries.
Seal, label, date. Allow 1 ½ cup fruit and 1/3 cup syrup per 1 pint container.
Freezing in Dry Pack, Sweetened
Toss 3/4 cup sugar with 4 cups prepared berries; let stand until juice
forms and sugar is almost dissolved. Pack in storage containers leaving ½"
head space. Seal, label, date.
Individual Quick Freezing
Using firm, ripe berries, washed in ice water, drained on paper towels.
Place on a flat tray in single layer, well spaced out, and put in coldest part
of freezer. Store in quart containers after frozen or in heavy freezer bags that
are tightly sealed, with all the air vented out. Use these berries on cereal,
dessert tops, or as ice cubes in fancy drinks.
Blackberry Jam
3 cups Blackberries
2 cups water
1 pkg. Powdered fruit Pectin
5 cups Sugar
In Large pan, crush fruit and add water and pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar and stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.
Uncooked Blackberry Jam Makes 7
half-pint jars
1 Quart Blackberries
5 cups Sugar
1 Pkg. Powdered Fruit Pectin
1 cup Water
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
Crush enough blackberries in a large bowl to measure 3 cups (potato masher works
great). Stir in sugar, and let mixture stand 20 minutes, stirring occasionally.
Combine pectin and water in saucepan, bring to boil stirring constantly, and
then add to berry mixture.
Blackberry Pie
2 cups Flour (divided into 1 3/4 and 1/4 cups)
2/3 cup Vegetable Shortening
1/3 cup Cold Water
1 cup Sugar
4 cups Fresh Blackberries (washed)
Cut shortening into 1 3/4 cups flour, until mixture resembles coarse crumbs. Sprinkle cold water of mixture, use a fork to stir it in gently to form a ball - the less water the better. Turn onto lightly floured surface and shape into 2 balls, one slightly larger than the other. Chill Dough for 1 hour and then roll out large ball to fit bottom of 9 or 10 inch pie pan. Roll out the second piece for the top.
Mix sugar and flour (remaining 1/4 cup) in separate bowl. Add berries and stir together gently. Place mixture in first crust, put top crust on and pinch together around edges.
Bake at 350
E for 1 hour. If outer crust gets brown too quickly, put foil around crust, but leave the center open.Blackberry Cobbler
1 Quart Blackberries
1/4 cup Butter or Margarine
½ cup Water
1 cup Flour
½ to 1 cup Sugar (divided)
1 cup Milk
1 tsp. Lemon Juice
½ tsp. Cinnamon
2 tsp. Baking Powder
1 dash Salt
Preheat oven to 350
E. In large saucepan, combine berries, water, ½ to 1 cup sugar (depending on desired sweetness, I like less). Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice. Melt butter in 2 quart baking pan. Combine 1 cup sugar and the flour in bowl. Stir in milk and add cinnamon. Pour the batter over melted butter in the pan but do not stir. Spoon berries over batter but do not stir. Batter will rise to top and form a crust. Bake 40-45 minutes. Serve warm or cool. Back to Top