Blackberries This native shrub can grow to 15 or 20 feet in length. Family: Rosaceae (Rose family)
Leaves: Prickly, deeply-lobed, alternate; lighter green color beneath.
Stems: Biennial. Sterile first-year stems, known as primocanes, develop from buds at or below the ground surface and produce only leaves. Lateral
branches, or floricanes, develop in the axils of the primocanes during the second year and bear both leaves and flowers.
Flowers: White. Develop in clusters of 2 to 15 near the ends of leafy branches.
Fruit: Red and hard when immature but shiny black when ripe. Oblong or conical, somewhat bristly, and up to .8 inches in length. Sweet and flavorful at maturity.
Habitat: Roadsides, clearings, woodlands, pastures and many other areas.
Nutrients (Per 100 grams)
Calories – 58 Niacin – 0.4 mg. Riboflavin – 0.04 mg.
Calcium – 32 mg. Phosphorus – 19 mg. Sodium – 1 mg.
Fat – 0.9 grams Potassium – 170 mg. Thiamin – 0.03 mg.
Iron – 0.9 mg. Protein – 1.2 grams Vitamin A – 200 IU
Vitamin C – 21 mg.
Uses: Fruit, jelly, cold drink, tea, wine, salad.
Harvest: Spring (shoots); Summer (fruit & leaves).
1 quart blackberries
1/4 cup sugar
Puree blackberries. Put in a saucepan. Add sugar. Heat through. Strain through cheesecloth to remove seeds.
Dry in a dehydrator or in oven.
To dry in oven, set temperature at lowest possible setting — about 140 degrees. Dry until fruit feels leather like, yet pliable. This would probably best be done on parchment paper. Remove the leather while it is still warm and roll it up. Store in covered container.
3 cups blackberries
2 cups water
1 pkg powdered fruit pectin
5 cups sugar
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5 to 10 minutes. Add sugar and stir until dissolved. Boil 3 to 5 minutes, stirring frequently, or until thick.
Makes 6 servings.
1-1/4 cups sugar
1 tsp butter
1 cup flour
Sweetened blackberries 1 tsp baking powder
Pinch of salt
1/2 cup milk
Cream 1/2 cup sugar and butter; blend in flour, baking powder and salt. Stir in milk; pour into greased 8 X 8 inch baking dish. Cover with black-
berries. Bake at 325° to 350°F for about 45 minutes. Sprinkle top with remaining sugar; bake for 5 to 10 minutes longer.