The Popular Blackberry

New Zealand Listener, Volume 30, Issue 765, 19 March 1954, Page 22

The Popular Blackberry

nuisance*to the farmer who has difficulty in keeping them from spreading over his farm; but he does not frown at the delicious blackberry jam (with the seeds strained out), or the luscious blackberry ple (with cream), or a glass of blackberry wine (6 months hence), all made from the berries picked by the familyand costing nothing. In the cities we cheerfully buy our blackberries; and on the coldest and wettest winter evening we are able to recapture a summery state of mind as we eat our feathery steamed Marguerite pudding smothered in blackberry jam. When making blackberry jelly, pick berries when just rire, not soft, Make either jam or jelly in small lots at g@ time-it sets better. In any case, if the jam seems slow in setting, @ teaspoonful of citric acid added to an ordinary boiling, should make it set after another five minutes boiling. Grubs in Blackberries There are often tiny maggots or grubs in blackberries or raspberries. The fruit mey be put into a weak salt and water solution-about a teaspoon of salt to a pint of water-when the grubs will come out and may be -emoved with a perforated spoon. Blackberry and Apple Jam Any quantity of blackberries, and about one fourth the weight of apples. Simmer the berries to pulp with just sufficient water to prevent burning at the start. Strain through muslin bag. Cut up the apples roughly, including peels and cores, and boil to a pulp. Strain through colander. Mix the two strainings and to every pint of juice add 1 lb. of sugar. Stir until thoroughly dissolved. Boil until it will set when tested. Blackberry and Elderberry Jam This jam is said to be equal to black urrant, very cheap, and should keep a 12 months: Take equal quantities of bleckberries and elderberries, remove ‘the stalks, gnd put them in a preserving pan. Squeeze them slightly, bring slowly te the and boil for 20 minutes. Allow % Ib. suger to each 1 Ib. of fruit. Put sugar on a dish, and warm in the oven before adding to the jam. Bring to the boil again, stirring continually, and boil about 20 minutes, or till it will set when tested on a plate. Blockberry and Plum Jam _ Five pounds blackberries, 2 lb. plums, 6 Ib. sugar, 1 pint water. Boil plums and water first, add the blackberries, and boil all together till soft-perhaps 15 to 20 minutes. Add the warmed sugar stirring Constantly till the sugar is therou dissolved and the whole is boiling again. Then boil fast till the jam will get when tested. A small teaspoon of tic or citric acid added a few minutes fore taking up helps it to set. Any bla rry jam may be strained if desired, to get rid of most of the seeds. Piain Blackberry Jam Put the cleaned blackberries into a ‘bowl together with the sugar (34 Ib. sugar to a pound of fruit), and leave overnight. Next day, put over low heat and stir constantly till all the sugar ains are dissolved, then boil briskly until the jam will set when tested. Blackberry and Apple Jelly Six ds blackberries, 2 lb. apples, allow cup sugar to each cup juice. BE pation may be a

Chop apples finely, including skins and cores, place in preserving pan with 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 (12 to %%4 hour). ; Blackberry Pie De Luxe Have a deep dish full of hot blackberries cooked with sugar and a squeeze of lemon juice. Make the following sponge-crust and pour on the toiling hot fruit. Cream together 2 oz. butter and 14 cup sugar. Add 2 eggs and beat well. Then edd a large cup of flour sifted with a large teaspoon of baking powder (not phosphate). Lastly add 2 or 3 tablespoons boiling water, cover the hot fruit with this spgnge, and bake at ance in a hot aven approximately 20 minutes. If you have only 1 egg, use a little milk as well. Blackberry Wine I am asked for this good old farmhouse recipe every year. Put any quantity of blackberries in a wcoden or stone vessel, crush them, and cover well with water. The water may be boiling or cold. Stir often for a few hours, cover with a light cloth, and leave for 3 or 4 days. Strain off the liquid, and to every gallon add 342 Ib. sugar. Put into a keg or stone iar but do not quite fill, keeping some liquid in a jug for adding after eyery skimming, to keep the quantity the same. It will work for 2 or 3 weeks. Skim .daily, adding liquid each time. Keep a piece of muslin over the keg. When it has finished working, cork or bung lightly, gradually tightening the bung daily. The keg must not be moved. Bottle it in 6 months, although it is better left 12 months. Blackberry, Pickle One pint blackberries, 1 Ib. white sugar, % oz. ground ginger, 4% pint vinegar, 1 oz. allspice. Steep bleckberries and sugar for 12 hours. Bring vinegar to the boil, add blackberries aud boil for 4% hour, When cold add ginger and spice, and mix well, Put in jays and cover, © Blackberry Vinegar . ' Allow 1 pint yinegar to each quart of blackberries. Pack prepared fruit into stone jar, and fill up with the vineger. Cover and leave 4 days, then strain without squeezing fruit. Measure, and for each pint of liquid allow 1 1b. sugar. Boil sugar and liquid 20 minutes, skimming carefully, and bottle when cold. This is a good drink for winter colds. ©