Tag: wild blackberries

Blackberry Cobbler
Sanctuary Ridge Family Recipes

Blackberry Cobbler

Monica ScottLeave a comment
YUM!

Every year I try to make Blackberry Cobbler for our Independence Day Celebration. This year was by far the best cobbler I’ve made in years! One year I experimented with making the cobbler in a cast iron skillet on our smoker. It seemed like a cool idea but the bottom of the cobbler burned and ruined it! Nobody likes burned fruit!

I took no chances this year and stuck to the traditional way of preparing this recipe in my oven. It just so happens that blackberries in Tennessee are usually ripe the week before July 4th, and I was keeping an eye on them just waiting for the opportunity to pick enough to make us a cobbler for our celebration. After a few successful trips to pick berries at Sanctuary Ridge Farm, I finally had enough!

  • Wild Blackberries
  • My helpers!
  • Waiting for berries to be ready!

My Grandmother gave me this recipe many years ago. She called it Quick Cobbler and used it with a variety of fruits. If you use it with peaches or apples, I would prepare the fruit with the cornstarch and sugar but add 2 tablespoons of butter and cook for 10-15 minutes in a saucepan before pouring it into the 9×12 pan and adding the cobbler batter to bake. Berries are so small, they don’t need the extra cook time like peaches and apples. Sometimes I double the batter because everyone wants extra crust in our family! I imagine this is a recipe that has been passed down from generation to generation because it is easy and doesn’t require a lot of ingredients. Enjoy this little blast from the past!

Quick Blackberry Cobbler

Monica Scott
An old-fashioned, easy and delicious Blackberry Cobbler. This will take you back to your Grandmother's kitchen!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 people

Equipment

  • 9×12 pan
  • 2 mixing bowls
  • measuring cups
  • whisk and spoon
  • measuring spoons

Ingredients
  

  • 8 Cups Blackberries
  • 1/4 Cup Cornstarch
  • 2 Cups granulated Sugar

Cobbler Batter

  • 1 Cup Granulated Sugar
  • 1 Cup Self Rising Flour
  • 1 Cup Milk
  • 1 tsp Vanilla Extract

Instructions
 

  • In a large mixing bowl, combine the berries, cornstarch and sugar. Fold gently with a spoon to mix it without crushing the berries. Pour this mixture into a 9×12 inch pan. Set aside.

Cobbler Batter Directions

  • Preheat oven to 350 degrees.
  • In a separate mixing bowl, combine 1 Cup Sugar, 1 Cup Self Rising Flour, Vanilla extract and Milk. Using a whisk, mix until all clumps are gone. Pour this mixture over the berries. Do NOT stir the berries into the batter! It seems wrong, but just pour the batter into the pan and immediately put it in the oven to bake for 40-50 minutes, or until golden brown.
Keyword Blackberry Cobbler, Cobbler, Blackberries, recipe

Copyright@ 2020 or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Grandmother’s Blackberry Jam
Sanctuary Ridge Family Recipes

Grandmother’s Blackberry Jam

Monica ScottLeave a comment
Grandmother’s Blackberry Jam on Bagel thins

I was blessed to have a pretty great childhood. We didn’t have much, but we had everything we needed. Growing up close to my cousins and my grandparents, we spent endless hours together. I love my Grandmother. She’s seriously the best! She always makes everyone feel so loved. My friends called her Grandmother. She taught me so much about loving others just by the example she set. She never lectured me. She set the example of a loving woman, faithfully devoted to God since she surrendered her heart to HIM when she was 19 years old.

Grandmother loves blackberries and she always took me with her to pick them. We would dress in jeans, long sleeve shirts, thick socks and tennis shoes. She would gather lumber laying in the field and make a “bridge” with the boards so we could walk out to the center of the blackberry patch. We would fill our buckets to the brim with berries.

When we discovered wild blackberries on the farm, I was beyond excited! It still brings me joy to go pick a bucket of berries! Since I’m sharing all my favorite blackberry recipes this week, I thought I would share Grandmother’s Blackberry Jam recipe. I couldn’t resist a taste when I finished making a batch this morning. I almost squealed with delight when the flavors flooded me with memories of biscuits with jam in Grandmother’s kitchen. If you are blessed with wild blackberries, you NEED to make some of this jam!

Grandmother’s Blackberry Jam

Monica Scott
Nothing takes me back to Grandmother's kitchen like this Blackberry Jam! It's so good on toast, biscuits, or bagels!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 7 8 oz jars

Equipment

  • Stock Pot with canning rack that fits in the bottom.
  • Fine mesh strainer or cheesecloth to strain seeds from crushed berries.
  • Large Pot to cook the jam in.
  • measuring cups
  • whisk and spoon
  • 7 8oz canning jars with rims and lids- sterilized
  • Canning Tongs to remove hot jars from boiling water.
  • large bowl

Ingredients
  

  • 5 Cups Crushed, strained blackberries
  • 1 package Sure Jell premium fruit pectin
  • 1/2 tsp butter
  • 7 cups granulated sugar

Instructions
 

  • Crush and strain the blackberries to remove most of the seeds. Place a large bowl under the strainer to catch all the juice and pulp because that is what we use to make our jam!
  • Pour the juice and pulp into a large pot. Add the Sure Jell pectin and butter, and whisk to combine. Bring to a full boil over high heat, stirring constantly. This means it will continue to boil when you are stirring it!
  • Add sugar to fruit mixture in the pan. Return to a full rolling boil, stirring constantly. This may take a few minutes because the sugar has to melt. When it reaches a full rolling boil, boil for exactly 1 minute. Remove from heat.
  • Ladle the jam immediately into sterilized 8 oz jars. Make sure you wipe any spilled jam from the rims with a damp cloth.
  • Place a clean lid and ring on each jar and then place the jars on an elevated rack in a large stock pot. Cover with boiling water- at least 1-2 inches over the tops of the jars. Boil gently for 10 minutes. Remove and place upright on a towel to cool completely.
  • Check the tops of the lids to see if they are sealed by pressing in the center. If it springs back, you must refrigerate. If it stays down, you have successfully canned the jam and they can be stored unopened, at room temperature in a cool dark place for up to 1 year! Refrigerate after opening. Should stay fresh for 3 weeks!
Keyword blackberry, blackberry jam, grandmother’s blackberry jam, breakfast, toast and jam, biscuits and jam

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.