Friday, June 13, 2014
Preserving Texas Blackberries
I have very fond memories of walking home from school and stopping to pick blackberries. I wore my purple Converse high tops for the occasion. My daily handfull of blackberries would rarely make it home. On the weekends, my brother and I would fill buckets and my aunt would come up with delicious ways to preserve them. She made a cobbler that the family still talks about! Here are a few ideas of my own to preserve all those beautiful Texas blackberries.
Texas Tempranillo Blackberry Syrup:
3 cups Utility Research Garden Blackberries
1/2 cup Duchman Tempranillo
1 cup sugar
Wash berries and place in a medium pot. Crush berries with a potato masher, add wine and bring to a boil. Reduce heat and simmer, uncovered for 5 mixtures, stirring occasionally. Strain mixture through a fine mesh sieve, discard berries and seeds. Return strained juice to pot, bring to a boil and add sugar. Continue a moderate boil, uncovered for 20 - 30 minutes, until syrup consistency is achieved. Stir often to prevent sticking. Transfer hot syrup to sanitized half pint jar, leaving 1/4 inch headspace. Keeps for 3 weeks refrigerated. If processing, use boiling water canning method.
Texas Blackberry Honey Butter:
1/2 cup Lucky Layla Golden Butter, room temp
1 handfull Utility Research Garden Blackberries (about one dozen berries)
2 tablespoons Native Nectar Wild Texas Guajillo Honey
Reserve a few whole berries to add in later. In a food processor combine berries and honey until smooth. Strain mixture through a fine mesh sieve, discard seeds. Beat softened butter until light and fluffy. Add blackberry mixture, beat on low until combined. Coarsely chop reserved berries and gently fold into butter. Transfer to sanitized half pint jar, leaving 1/4 inch headspace. Refridgerate for 2 weeks or freeze up to 3 months.
*Both recipes yield 1 half pint jar