Don't these look yummy?? They were, trust me. They're so pretty and shiny :)
So, other than eating them on cereal and in my yogurt, here are a couple of recipes you might like. Oh - and have you ever made a smoothie with blackberries? It turns a delicious shade of purple!
- 4 cups fresh blackberries
- 1 large egg
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 6 tablespoons butter, melted
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish. Stir together egg, sugar, and flour, and cinnamon in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Serve warm with whipped cream, or even better - vanilla ice cream.
2 cups blackberry juice (either use a juicer or sieve to get the juice)
2 TBS lemon juice
4 cups sugar
1 pouch CERTO
Measure juice into large bowl (one with a spout is great.) Measure exact amount of sugar and stir into juice. Mix well, let stand 10 minutes; stir occasionally. Stir pectin into lemon juice. Stir mixture into juice mixture. Stir constantly for 3 minutes. Pour into jelly containers. Let stand at room temperature before putting in freezer or refrigerator.
Note: Sure-Jell or Fruit Pectin can be used for lower sugar recipe or no sugar recipe - follow their directions.