I remember at my aunts house when I was little going out in the pasture and fighting the horses so I could pick enough blackberries to make a cobbler. No matter how many blackberries I picked those horses would eat all of them out of my bucket or if I got away with a few they would knock the bucket out of my hand and eat them.
Oh, I see you live in Columbia. I didn't mean all 120 acres are full of blackberries. There are several plots all over. I picked last year & this one spot, everytime I would walk by it, I would get stung.
Well your town is about 220 miles from my town so let me know he said he will work for you harvesting the whole 120 acres-but not to expect much to make it to the truck he will eat it all.
I would love to live on your property Peggi, I simply love blackberries and so does my youngest son. We may show up and pick them for you this year just to have some.
I thought it looked like what you did with the berries. No need to freeze on cookie sheets, save time & don't wash first, just throw them in a gallon ziplock (TRUST ME) & they will not clump together . They will still be single frozen & take out whatever you want at a time. I have done this, along with Grandmother & Momwhen younger, for 45 years or better. When you take them out to use, run under cold water to rinse & drain them.
The molasses gives a nice touch. It's not too strong.
My husband would love your blackberry fields. He picks wild ones every 4th of July. I've made gallons of jelly and canned berries, besides frozen. I usually freeze them whole on cookie sheets, then bag when hard. I make pies and cobblers in the winter.
I thought it tasted great - but like blackberries, not like blueberries. It was plenty sweet enough.
I didn't stir the berries into the batter; instead I sprinkled them on top of the loaves before baking and kind of pushed them down into the batter. I didn't want to turn the batter purple. But when I do it again, I will stir them in, because it will spread the berry flavor more evenly throughout.
10 Comments
My husband would love your blackberry fields. He picks wild ones every 4th of July. I've made gallons of jelly and canned berries, besides frozen. I usually freeze them whole on cookie sheets, then bag when hard. I make pies and cobblers in the winter.
I didn't stir the berries into the batter; instead I sprinkled them on top of the loaves before baking and kind of pushed them down into the batter. I didn't want to turn the batter purple. But when I do it again, I will stir them in, because it will spread the berry flavor more evenly throughout.