3 cups crushed berries
5 1/4 cups sugar
1/3 cup (rounded) Dutch Jell or Sure Jell
In a large bowl, measure blackberries, mix with sugar, and set aside. Mix Dutch-Jell or Sure Jell with 3/4 cup water and bring to a boil while stirring constantly. Pour the mixture over the fruit and stir for 3 minutes. Pour jam into clean 1-2 cup sanitary freezer containers. Keep frozen until you are ready to use the jam.
5 cups crushed berries (2-3 quarts uncrushed)
7 cups sugar
1/4 cup lemon juic
1 package (1.75 oz) fruit jell pectin/Dutch Jell/Sure Jell
Crush berries with potato masher. Put berries into a large pot. Add pectin a little at a time, stirring constantly. Place on high heat, stirring constantly until mixture comes to a full boil. Add sugar all at once while stirring. Bring mixture back to a full hard boil, stirring constantly. Boil 1 minute. Remove from heat and ladle into clean, hot 8 oz jars, leaving 1/4 head space at the top. Wipe rims of jars and put canning lids and rings on firmly. Process in boiling water bath for 5 minutes. Remove and set upright on a towel to set for 12 hours.
2 cups blackberries
1 cup sour cream
1 cup sugar
1 tsp. soda
3/4 tsp. cinnamon
1.5 cups flour
Preheat oven to 350 degrees. In a bowl, whisk together sour cream, sugar, and egg. In a separate bowl, mix together soda, cinnamon, and flour. Mix wet and dry ingredients to make a stiff batter. Add fruit and mix with spatula. Pour into greased 8x10 in pan or glass dish. Bake at 350 degrees for 30-40 minutes.
The easiest cobbler recipe- anyone can do this!
1 cup self-rising flour
1 cup sugar
1 cup milk
1 cup butter
2 cups blackberries, blueberries, peaches, or strawberries
Melt butter. Mix in sugar, milk and flour. Pour rinsed fruit into baking dish. Pour lumpy flour mixture on top. Bake in a preheated oven at 375 for 30-40 minutes. Serve with ice cream for extra deliciousness!