BLACKBERRIES

New Zealand Listener, Volume 10, Issue 246, 10 March 1944, Page 31

BLACKBERRIES

O many people blackberries are a gift; or at most they are to be had at the cost only of a few sharp scratches, the discomfort of which is easily offset by the fun had at the blackberry picnic in the hot sunshine, with ‘a jolly party of friends. Many a dinner in the dark, cold winter evenings will be cheered by the memories aroused by the delightful sight, smell and savour of a steamed Marguerite Pudding smothered in Blackberry Jam made from the spoils of an afternoon’s blackberrying. Wken making blackberry jelly, pick berries when just ripe, not soft. Do not make too much at once. Half a dozen small pots at a time is better than a large quantity, as it sets quicker. To preserve berries, put a few in bottoms of jars and sprinkle with sugar, and put more berries, then sugar, till the jars are filled up. Place jars in oven, and leave until sugar is all turned to syrup. Tighten lids and treat as other preserves. Blackberry Jam (1) Put the cleaned blackberries into a bowl together with the sugar (%lb. sugar to a pound of fruit) and leave overnight. Next day, put over low heat and stir constantly, till all the sugar grains are dissolved; then boil briskly until the jam will set when tested. Blackberry Jam (2) Allow equal weights of blackberries and sugar. Put them into bowl in alternate layers, and leave overnight. Next day, drain off the liquid and boil it to a syrup, then add the berries and cook until soft and the jam will set when tested. Blackberry and Plum Jam Five pounds blackberries, 1 pint water, 2lb. plums, 5lb. sugar. Stew plums in water, add blackberries, boil till softabout quarter of an hour. Stir. Add warmed sugar, stir till dissolved. Boil hard till it will set. If citric or tartaric acid can be obtained, it is a good idea to add a small teaspoonful about 10 minutes before taking up. Blackberry and Apple Jelly Six pounds blackberries, 2lb. apples; allow one cup of sugar to each cup of juice. Chop apples finely, including the skins and cores, place in the preserving pan with the blackberries and water to cover. Cook till soft. Strain through jelly. bag. Measure juice and bring to boil, stir in sugar gradually, and boil till a little jellies when tested on saucer, about 4% to % hour. Blackberry and Apple Jam (Seedless) Simmer blackberries to a pulp with a little water; strain through muslin bag. Cut up half the weight (or less) of green apples, including skins and cores, and also boil to a pulp with a little water. Strain through colander. Mix the two strainings and make hot. Add lb. sugar (warmed) to every pint of juice, stir till sugar is well dissolved, then boil till jam will set when tested. Danish Blackberries Select 4 large cooking apples. Remove a slice from top and scoop out core and a goodish part of centre. (An excellent

scoop may be made from an old spoon which is bent fairly narrow.) Place in baking tin and bake in medium oven till nearly tender, taking care not to let them burst. Now fill them with stewed blackberries, sprinkle with sugar and return them to finish. Serve with u sauce made from the juice of blackberries thickened with arrowroot. Blackberry and Banana Jam Six pounds blackberries, 21b. bananas, 6lb. sugar. Boil blackberries. Then add sugar and, lastly, mashed bananas. Rhubarb may be su for blackberries if liked. Blackberry Surprise Stew enough blackberries’ to almost fill a piedish. If they are the small, seedy kind, it is nicer to pass them through a sieve, after they are cooked. Cream together 2oz. butter and 2oz. sugar. Add 4oz. flour and 4% teaspoon baking powder. Mix well together, and sprinkle evenly over the top of the hot fruit, and bake to a nice light brown. Serve with custard. Any new suggestions for using blackberries will be welcomed by the Daisy Chain.