My brother and I used to go "blackberry picking" when we were
children. Seems like there were blackberry bushes everywhere we
looked. I always remember those times whenever I see people
along the side of the road picking. Except now I add the
thought, "Hope they have scared the snakes away!" That was my
brother's job, to scare the snakes away so we could pick in
peace.
Blackberries, wild or cultivated, are a special treat in
the summer. They can be eaten out of hand, with a little sugar
and cream, or made into cobblers, pies, jams and jellies or added
to other fruits for a salad. Blackberries may also be called
brambles because they grow on thorny bushes. Purplish-black in
color, it is the largest of the wild berries and ranges from 1/2
to 1 inch long when mature. Blackberries are widely cultivated
as well, and depending on the region, are available May through
August. When buying from the market, look for plump, deep-
colored berries without the hull. If the hulls are still
attached, the berries are immature and were picked too early.
Fresh blackberries are best used immediately but they may be
refrigerated, lightly covered and preferably in a single layer,
for 1 to 2 days.
Combine blackberries, sugar, and ¼ cup flour; stir well.
Spoon into an 8-inch square baking dish; dot with butter.
Combine 1 cup flour and salt; cut in shortening with a
pastry blender until mixture resembles coarse meal. Sprinkle ice
water evenly over surface, stirring with a fork until all dry
ingredients are moistened. Shape dough into a ball. Roll pastry
out on a lightly floured surface into an 8-inch square; place
over blackberries, sealing edges to sides of dish. Cut slits in
crust. Bake at 375° F for 45 minutes or until golden
brown. Serve warm. Yield: 6 servings.
BLACKBERRY ROLL
1 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon grated orange rind
½ cup shortening
3 tablespoons orange juice
2 tablespoons butter or margarine, melted
4 cups fresh blackberries
1 cup sugar
¾ teaspoon sugar
1 cup boiling water
Vanilla ice cream, or whipped cream
Combine first 4 ingredients; stir well. Cut in shortening
with pastry blender until mixture resembles coarse meal.
Sprinkle orange juice evenly over surface; stir with a fork
until all dry ingredients are moistened. Shape into a ball;
chill.
On a floured surface, roll dough into a 14 x 10-inch
rectangle about 1/8-inch thick. Brush pastry with butter.
Combine blackberries and 1 cup sugar; stir well. Spoon 3
cups blackberry mixture onto dough. Starting with the short
side, roll up in jellyroll fashion.
Place roll, seam-side down, in a greased 12 x 8 x 2-inch
baking dish. Cut several small slits across top of pastry;
sprinkle with 3/4 teaspoon sugar. Spoon remaining blackberry
mixture evenly around roll.
Bake at 450 degrees F for 10 minutes; pour boiling water
around the roll. Reduce heat to 350 degrees F, and bake 35
minutes or until golden brown. To serve, slice roll and top with
ice cream or whipped cream. Yield: about 8 servings.
BLACKBERRY JAM
½ to 1 cup sugar
4 cups fresh blackberries
1 teaspoon lemon juice
Place sugar in a 2-quart microwave-safe bowl; microwave on
High 2 minutes or until sugar is warm.
Stir in blackberries; cover with plastic wrap, folding back
one edge to allow steam to escape.
Microwave on High 3 minutes or until sugar dissolves,
stirring twice. Microwave, covered, at High 10 minutes. Uncover
and microwave 8 minutes or until thickened. Stir in lemon juice;
cool. Store in refrigerator. Yield: 1 2/3 cups.
BLACKBERRY SYRUP
3 cups fresh blackberries
1¼ cups sugar
¼ cup light corn syrup
1 teaspoon cornstarch
Process blackberries in a blender until smooth, stopping to
scrape down sides.
Pour through a fine wire-mesh strainer into a medium
saucepan, discarding solids.
Stir in remaining ingredients; bring mixture to a boil over
medium heat, stirring occasionally.
Boil, stirring occasionally, 1 minute. Remove from heat;
cool. Serve with cobbler, pound cake, fruit, pancakes, or ice
cream. Yield: 1 2/3 cups.
