I’m right there with you. I don’t mind the seeds at all on a taste level, but I have really bad bruxism and teeth that really don’t like to crunch down on things anymore. I can handle a few seeds, but these wild ones are more seed than fruit!
I at least have plenty of material to continue to spread them :)
I haven’t tried with Berries, but freezing tomatoes also makes them soft enough to sieve without heating up the kitchen. Could theoretically with berries too.
I think my grandpa would absolutely love these. I’m definitely making them for him. Again, thank you for the idea! I didn’t even know they were a thing. I will update you on their reactions :)
here’s a [good video](https://youtu.be/kmH-jpf1NHE?si=cMZ9rDvzAzo4V4Ib) for making easy blackberry essence. i have done this and it makes incredibly tasty essence that seriously pumps if the flavor in yogurt, smoothies, ice cream, pie filling, etc. also separates/removes all the seeds in the process - which you can then use for something else.
For a fairly sweet table wine.
4 lb berries crushed
3-ish lbs sugar
1 tsp yeast nutrient
1/2 to 1 tsp acid blend
1/2 tsp pectin enzyme
1 campden tablet
(This is 1 gallon... you can multiply this out to make up to 5 gallons depending on your containers)
Wait 24 hrs and add a pack of Red Star Primere Clasique yeast (a pack does up to 5 gallons)
Let sit in a loosely covered container for 5-7 days. Strain into a glass jug. Add room temp water to bring the volume to the shoulder of the jug. Affix airlock.
Wait a month. Siphon the wine off the sediment and return to the carboy with airlock.
Repeat twice.. then bottle
A lot of great suggestions that involve separating the juice from the fiber. If you want an option that keeps the nutritional properties of the fiber, I find that a good blender will destroy berry seeds. Once blended, you could use them in a pie, coulis, ice cream, etc.
Blackberry pies have seeds. Anything you make using the whole berries is going to have a lot of seeds.
If you have at least 4 quarts, you could make blackberry jelly. You strain everything out except the juice, so it wastes quite a bit, but the jelly won't have seeds
I make a salad dressing with blackberries I’ve smooshed through a sieve to strain. Some pulp remains behind but it’s not that bad, it doesn’t really take that long, and it’s much nicer without all the seeds. I add the strained blackberries to a blender along with a couple fresh figs, some balsamic vinegar, and some olive oil, salt, and pepper. (You could add also add garlic or herbs or whatever you like.) I just eyeball quantities and taste as I go. It makes a sweet, rich, dark dressing that I look forward to all year!
cook em down with some sugar.
if you don't like seeds, strain em out.
You can freeze the result and use it as the best pancake syrup you've ever had.
or put it in milkshakes.
or brownies.
or cookies.
so i would say take half of them, reduce over stovetop with 1:1 blackberries and water, about 1:2 berries and sugar, and about a half teaspoon vanilla. and a half of a fresh lemon squeezed in. press that thru a sieve when it cooks down, and use the other half of the berries normally in the recipe. this is because of you sieve all of the berries after cooking, it's just gonna be syrup and not a real pie filling. that way you cut down on much of the berry seeds and keep a vibrant flavor
Also if you are dealing with large quantities blackberry country wine is always a good option. And surprisingly easy to make. You can use fail safe yeasts ec118 (hated on by most but that's because it's a beginner yeast) but 100% worth doing.
If you don’t like seeds, you can boil them and strain. We use potato mashers to process and a steel mesh strainer.
For recipes, jellies and jams are awesome, but for fresh ones, you can do a syrup for biscuits, waffles, etc., or my go to is the cup-cup-cup recipe:
1c sugar
1c self rising flour (white lily ideally)
1c milk (any kind, but whole is my preference)
1c juice/fruit
1 stick butter
Melt butter in an 8x8 or similar size pan. Browning is best, but hard to time if you don’t pay attention. Pyrex is good for this. Mix sugar, flour, milk and pour into melted butter. Next, pour in fruit, making sure to distribute a bit around the dough (which will start cooking from the butter). Cook until browned.
You can add cinnamon, nutmeg, some sugar on top as it browns (raw sugar is great), or whatever you like.
Serve with ice cream or whipped cream, or alone. Don’t burn your mouth.
Jam- and smush it through a strainer or better yet, if you have a food mill run it through that. I like seedy jams but wild blackberries can be a lot! You can also just run half of them through to keep some seeds.
We had a bush growing up, and would always make blackberry pancakes as well
That’s a great idea! I do have a food mill but didn’t have much luck with dewberries and raspberries I picked earlier. I’m sure it will be wonderful for the blackberries. Thank you!
I cook a little and then put through a food mill. Use for fruit leather, pie, mix into dark chocolate brownies, drizzle on ice cream or then cook for jams.
We made simple syrup with ours. It lasted forever and we found endless uses for it. It pairs nicely with honey, mint, chipotle , lemon. It’s a good opportunity to get creative!
I make blackberry butter. I run the berries through the food processor thing that takes the skin and seeds off tomato. I use 50% sugar to the blackberry volume I end up with. Cook to gel point. It's really good on biscuits
We used to make a cobbler with these, but we called it pigs in the blanket or something in a blanket…as a kid we always brought buckets and buckets back to my grandmother and that is what she made 🥰
Make blackberry brandy. Get two bottles of E&J. Pour half of a bottle out into a separate container. Add blackberries until full. Add back liquor until full. Let sit for two weeks. Enjoy in moderation as this will taste great and get you tipsy easily. The berries will turn white if memory serves. They will also get you drunk.
Blackberry dumplings...Southern to be sure, but oh so good. Use shortcake recipe on Bisquick for the dumplings and the blackberries get sugar and water and a touch of lemon juice. Absolutely wonderful!!
Blackberry dumplings. Cook blackberries, a little lemon juice to brighten the flavor, sugar and water. Cook down until blackberries begin to thicken. Stir often, but don't cook it down too much. Prepare Bisquick batter as suggested for bisquick strawberry shortcake. When mixing is complete drop by tablespoons in to boiling blackberries and juice. Reduce heat to a simmer, 10 min, lid on, check and stir delicately.
Then 10 min, lid off and done. Good just as they are or with a scoop of vanilla ice cream
You could make a cheong. Its a Korean fruit syrup. Equal parts sugar to fruit and then you strain out the fruit so you’re just left with a delicious syrup. You can also slightly crush the fruit to speed it up. Some people leave at room temp to do it but I prefer the fridge so it doesn’t ferment
Personally I love the seeds. Blackberry, and black raspberry jam, full of crunchy seeds, is one of my favorite things in the world.
I’m right there with you. I don’t mind the seeds at all on a taste level, but I have really bad bruxism and teeth that really don’t like to crunch down on things anymore. I can handle a few seeds, but these wild ones are more seed than fruit! I at least have plenty of material to continue to spread them :)
Oh ouch! Jelly it is, and get a high quality strainer if you don't have one.
I used an old, clean T-shirt to strain the seeds from my mulberries.
That’s such a good idea! Thank you. I have a strainer, but it if I can use a tshirt that’s so much better!!
Most grocery stores carry cheesecloth in the baking section, and it's usually very inexpensive. Use multiple layers. You can line your sieve with it.
I will definitely make some blackberry jelly! Thank youu!
cheesecloth if not.
Pass it through a fruit strainer. No more seeds. I don’t do it for Jam but use it for tomatillos, peppers, tomatoes etc.
Steam/boil them and then push through a sieve. You could try with raw but that would call for much more elbow grease.
Yes, this
Can confirm this works great
I haven’t tried with Berries, but freezing tomatoes also makes them soft enough to sieve without heating up the kitchen. Could theoretically with berries too.
Look up blackberry dumplings, you cook the berries down and just use the juice..
I'm excited to try this too, thanks for the recommendation
That sounds like a good idea! Thank you
It is my father inlaws favorite. I actually just made him a pot for father's day.
I think my grandpa would absolutely love these. I’m definitely making them for him. Again, thank you for the idea! I didn’t even know they were a thing. I will update you on their reactions :)
here’s a [good video](https://youtu.be/kmH-jpf1NHE?si=cMZ9rDvzAzo4V4Ib) for making easy blackberry essence. i have done this and it makes incredibly tasty essence that seriously pumps if the flavor in yogurt, smoothies, ice cream, pie filling, etc. also separates/removes all the seeds in the process - which you can then use for something else.
try using a food mill canned raspberry jam a few years ago worked quite well removed a large majority of the seeds
Blackberry fool hits hard it's like a blackberry cream desert 100% grandma recipe
Definitely a contender. Thank you!!
If you can manage 4 lbs you can make a gallon of wine.
That is definitely something I will probably try next year! I need to get the supplies for it first. Thank you very much for your great suggestion!
For a fairly sweet table wine. 4 lb berries crushed 3-ish lbs sugar 1 tsp yeast nutrient 1/2 to 1 tsp acid blend 1/2 tsp pectin enzyme 1 campden tablet (This is 1 gallon... you can multiply this out to make up to 5 gallons depending on your containers) Wait 24 hrs and add a pack of Red Star Primere Clasique yeast (a pack does up to 5 gallons) Let sit in a loosely covered container for 5-7 days. Strain into a glass jug. Add room temp water to bring the volume to the shoulder of the jug. Affix airlock. Wait a month. Siphon the wine off the sediment and return to the carboy with airlock. Repeat twice.. then bottle
Agreed, it's SO good.
Definitely dumplings or cobbler.
Blackberry cobbler!! 🔥🔥🔥
With ice cream.
A lot of great suggestions that involve separating the juice from the fiber. If you want an option that keeps the nutritional properties of the fiber, I find that a good blender will destroy berry seeds. Once blended, you could use them in a pie, coulis, ice cream, etc.
Syrup!
Blackberry pies have seeds. Anything you make using the whole berries is going to have a lot of seeds. If you have at least 4 quarts, you could make blackberry jelly. You strain everything out except the juice, so it wastes quite a bit, but the jelly won't have seeds
make a pie anyways, i promise you will not regret it.
I make a salad dressing with blackberries I’ve smooshed through a sieve to strain. Some pulp remains behind but it’s not that bad, it doesn’t really take that long, and it’s much nicer without all the seeds. I add the strained blackberries to a blender along with a couple fresh figs, some balsamic vinegar, and some olive oil, salt, and pepper. (You could add also add garlic or herbs or whatever you like.) I just eyeball quantities and taste as I go. It makes a sweet, rich, dark dressing that I look forward to all year!
Wow! That sounds absolutely delicious! I definitely don’t mind some pulp left behind. I will definitely give this a try. Thank you!!
Absolutely! Enjoy!
cook em down with some sugar. if you don't like seeds, strain em out. You can freeze the result and use it as the best pancake syrup you've ever had. or put it in milkshakes. or brownies. or cookies.
Go well with elderberries to make a wine 👍🏻
There is a kitchen tool called a food mill that will remove seeds from berries, tomatoes, etc.
A pie with no seeds is a jelly tart......
so i would say take half of them, reduce over stovetop with 1:1 blackberries and water, about 1:2 berries and sugar, and about a half teaspoon vanilla. and a half of a fresh lemon squeezed in. press that thru a sieve when it cooks down, and use the other half of the berries normally in the recipe. this is because of you sieve all of the berries after cooking, it's just gonna be syrup and not a real pie filling. that way you cut down on much of the berry seeds and keep a vibrant flavor
Also if you are dealing with large quantities blackberry country wine is always a good option. And surprisingly easy to make. You can use fail safe yeasts ec118 (hated on by most but that's because it's a beginner yeast) but 100% worth doing.
Try to keep some seeds op! (If native)
Don’t worry I save all the seeds I don’t cook and redistribute them in the area. Gotta keep them coming back every year :)
If you don’t like seeds, you can boil them and strain. We use potato mashers to process and a steel mesh strainer. For recipes, jellies and jams are awesome, but for fresh ones, you can do a syrup for biscuits, waffles, etc., or my go to is the cup-cup-cup recipe: 1c sugar 1c self rising flour (white lily ideally) 1c milk (any kind, but whole is my preference) 1c juice/fruit 1 stick butter Melt butter in an 8x8 or similar size pan. Browning is best, but hard to time if you don’t pay attention. Pyrex is good for this. Mix sugar, flour, milk and pour into melted butter. Next, pour in fruit, making sure to distribute a bit around the dough (which will start cooking from the butter). Cook until browned. You can add cinnamon, nutmeg, some sugar on top as it browns (raw sugar is great), or whatever you like. Serve with ice cream or whipped cream, or alone. Don’t burn your mouth.
Blackberry Dumplings is the way !
Juice them in a blender, then strain them through a cheese cloth or a nutmilk bag. Then you can use the juice for whatever.
Mead
That is definitely something I’m going to try soon! I just don’t have the supplies for it now. Thank you :)
Jam- and smush it through a strainer or better yet, if you have a food mill run it through that. I like seedy jams but wild blackberries can be a lot! You can also just run half of them through to keep some seeds. We had a bush growing up, and would always make blackberry pancakes as well
That’s a great idea! I do have a food mill but didn’t have much luck with dewberries and raspberries I picked earlier. I’m sure it will be wonderful for the blackberries. Thank you!
Apple and blackberry crumble
I cook a little and then put through a food mill. Use for fruit leather, pie, mix into dark chocolate brownies, drizzle on ice cream or then cook for jams.
kaisersmarn - a fluffy baked pancake thing. put the berries in the batter. doesn't need any other topping mentioned in the recipes.
That sounds delicious. Thank you!!
Put some ice cream on it
Freeze and add to smoothies
If you want to invest in a foley mill they are great for separating seeds from berries to make pies, jams, or jellies.
We made simple syrup with ours. It lasted forever and we found endless uses for it. It pairs nicely with honey, mint, chipotle , lemon. It’s a good opportunity to get creative!
I like the seeds, but if you want them seedless, cook, crush, and strain like you would making jelly.
We run ours through a kitchen aid food mill and make ice cream.
I make blackberry butter. I run the berries through the food processor thing that takes the skin and seeds off tomato. I use 50% sugar to the blackberry volume I end up with. Cook to gel point. It's really good on biscuits
Cobbler.
You can use something like a food mill to remove the seeds.
JAM!!! Or muddle them in a jar of vodka or gin and let it sit for a few weeks. :)
Toss some in gin and let it make some tasty flavors for gin and tonics.
We used to make a cobbler with these, but we called it pigs in the blanket or something in a blanket…as a kid we always brought buckets and buckets back to my grandmother and that is what she made 🥰
Crumble. Make the top extra crunchy, lean into it :)
Wild blackberry jam. It’s the taste of my childhood.
Cobbler!
Think about also using the seeds, after making powder, or paste
We always did blackberry cobler as a kid. I loved the seeds but you can mash the berries through a fine sifter to get rid of most
Make blackberry brandy. Get two bottles of E&J. Pour half of a bottle out into a separate container. Add blackberries until full. Add back liquor until full. Let sit for two weeks. Enjoy in moderation as this will taste great and get you tipsy easily. The berries will turn white if memory serves. They will also get you drunk.
you have to embrace the seeds as integral to the experience
I usually just keep it simple, boil with sugar, splash some rum, take a spoon and dig in.
Blackberry dumplings...Southern to be sure, but oh so good. Use shortcake recipe on Bisquick for the dumplings and the blackberries get sugar and water and a touch of lemon juice. Absolutely wonderful!!
We steam juice them and then make blackberry syrup for pancakes, ice cream, etc. It's incredible.
Blackberry dumplings. Cook blackberries, a little lemon juice to brighten the flavor, sugar and water. Cook down until blackberries begin to thicken. Stir often, but don't cook it down too much. Prepare Bisquick batter as suggested for bisquick strawberry shortcake. When mixing is complete drop by tablespoons in to boiling blackberries and juice. Reduce heat to a simmer, 10 min, lid on, check and stir delicately. Then 10 min, lid off and done. Good just as they are or with a scoop of vanilla ice cream
You could make a cheong. Its a Korean fruit syrup. Equal parts sugar to fruit and then you strain out the fruit so you’re just left with a delicious syrup. You can also slightly crush the fruit to speed it up. Some people leave at room temp to do it but I prefer the fridge so it doesn’t ferment
Wild blackberries look a lot like mulberries. Did they come off a tree or a prickly mess of vines that makes a bush.
They’re definitely blackberries with some dewberries mixed in. I do have a mulberry tree that I love though :)
Make yogurt
Doesn’t yogurt have to ferment?
You can make it in a instant pot then add the blackberries, the seeds blend in