CAN YOU EAT WILD BLACKBERRIES RECIPES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Mix all ingredients together until combined. Dough will be a vibrant purple color.
• Roll dough until 1/4-inch thick. Using a cookie cutter, cut out treats. Re-roll remaining dough and cut out more treats. Repeat until dough is used up.
• Place treats on the baking sheet and bake for 20-25 minutes, or until treats are brown around the edges and firm.
• Let cool completely before serving. Store remaining treats in an air-tight container at room temperature.

Steps:

• Prepare canning jars (2 one pint jars or 4 half-pint jars) and a water bath canner.
• Place 2 cups of blackberries in a small saucepan, mashing the berries slightly with a potato masher.  Add a 1/4 cup of water and simmer for about 2 minutes until they release their juices.  Strain the berries through a fine mesh strainer, reserving the fruit pulp for another use.
• In another saucepan, bring 2 cups water, sugar and spices to a boil and cook 5 minutes.  Add in 4 cups blackberries, brandy, and blackberry juice.
• Return the pan to a boil, stirring constantly to distribute the heat on the berries and blanch all sides.  Be gentle so that the fruit are not damaged.
• Using a slotted spoon, fill canning jars with blackberries, leaving a generous 1/2 inch headspace.
• Use a ladle to spoon boiling blackberry syrup over the fruits, retaining a 1/2 inch headspace.
• Wipe rim, center 2 part canning lids on jars and close to finger tight.  
• Process in a water bath canner for 10 minutes and then turn off the heat.  Allow the jars to rest 5 minutes with the heat off before removing them to cool on a towel on the counter.  After 24 hours check seals and store any unsealed jars in the refrigerator for immediate use.