Saturday, July 14, 2012

Blackberries are abundant!

A few berries ready to freeze, and a quarter on the tray for size

My Triple Crown thornless blackberries are fruiting in abundance this year! I expect to get several gallons off my short row. One of the things I will be making is Blackberry Savory, used like cranberry sauce but less sweet than the canned cranberry sauce.

Blackberry Savory
(From Sensational Preserves by Hilarie Walden)
Serve with chicken, turkey, duck or any white meat
Makes about 4 cups

1 Tbs. whole cloves
2 cinnamon sticks
1 tsp. allspice berries
4 pounds blackberries
2/3 cup Spiced Vinegar (recipe below)
4-1/2 cups sugar, warmed (see below)

Tie spices in a cheesecloth bag and put in a large non-reactive pan with the blackberries and vinegar. Bring to a boil, then simmer gently 30 minutes.

Strain mixture through a non-metallic sleeve, like a jelly bag, and return to the pan. Discard contents of the bag. Over low heat, stir in the warmed sugar until it has dissolved, then continue to simmer, stirring as necessary until well thickened.

Ladle savory jelly into warm, clean, dry jars. Cover and seal per normal jelly canning directions. Store in a cool, dark, dry place at least 3 weeks before eating.

Spiced Vinegar
Use for pickling, salad dressings and mayonnaise
Makes about 5 cups (I cut the recipe in half)

1 Tbs. Allspice Berries
1 tsp. Whole Cloves
2 Cinnamon Sticks
1 Tbs. Whole Black Peppercorns
2 blades of Mace
2 Bay Leaves, torn
4 dried red chilies
5 cups red or white wine vinegar

Put all ingredients in a non-reactive saucepan and bring to a boil. Pour into clean, dry bottles, distributing the flavorings evenly. Cover with acid-proof lids and seal.

This vinegar can be used after only one day, but it is better to leave it for 1-2 weeks before using. Store in a cool, dry place. If the vinegar is kept for some time, check the flavor. If it becomes too strong you might want to strain out the flavorings.

Warmed Sugar
Sugar will dissolve more quickly if warmed. Put the required amount of sugar in an ovenproof bowl and place in a pre-heated oven at the lowest setting for about 20 minutes until the sugar is warmed but not hot.,


  1. What a wonderful recipe! I make a lot of jams and jellies and am always looking for something new.

    1. It really IS a good recipe, esp. if you like things like cranberry sauce only not quite so sweet.

      I picked another gallon today.

  2. We only have a single thornless bush, Anonymous variety, but it's fruiting at an incredible rate this year. The recipe looks wonderful. I'll pass it along to Joyce.


    1. Mike, that savory is much better with wild blackberries, but what I just made with my berries was still quite good. I hope you try it!


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