Beebees Blackberry Jam Pie Recipes

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

POPPIN' JALAPENO BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the bottom rack of the oven.
• Combine blackberries, honey, jalapeno peppers, and lemon juice in a large bowl. Mix 1/2 cup brown sugar and cornstarch together in a bowl; stir into blackberry mixture until brown sugar mixture is dissolved.
• Mix flour and 1/2 cup brown sugar together in a separate large bowl; cut butter into flour mixture using a pastry blender or food processor until mixture forms pea-sized balls. Add ice water and mix with your hands until dough is well combined, adding flour if the mixture is too sticky and small amounts of water if the mixture is too dry.
• Divide dough in half and roll each half into a 9-inch circle on a well-floured surface. Press 1 circle into a 9-inch pie dish.
• Remove jalapeno peppers from blackberry mixture and discard. Slowly pour blackberry mixture into pie crust, leaving about 1/4-inch space between top of filling and top edge of pie crust.
• Mix oats and 1/2 cup brown sugar together in a bowl; sprinkle over blackberry filling. Cover pie with second pie crust. Cut off excess edges from top crust and fold bottom crust edges over top crust edges, pinching to form a seal. Cut 2 slits in the top of crust for ventilation.
• Place pie on the middle rack of the oven, centered over the baking sheet on the bottom rack to catch drips. Bake pie until crust starts turning golden, about 25 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until entire crust is golden brown, about 40 more minutes.

JAMES BEARD'S BLACKBERRY PIE

Steps:

• To wash berries, put in colander and dip up and down in bowl of water; drain well.
• Combine with sugar, flour, salt and lemon juice.
• Turn into pastry lined pie pan.
• Dot with butter.
• Trim pastry edge and moisten it.
• Cover with top pastry, trim edge, crimp top and bottom edges together and cut vents for steam.
• Bake at 450ºF for 15 minutes.
• Reduce heat to 350ºF and bake 25 to 30 minutes longer.
• Cool on a rack.

BEEBEE'S BLACKBERRY JAM PIE

Steps:

• Combine sugar, butter, buttermilk, jam, cornstarch and egg yolks; beat well.
• Pour into pie crust.
• Bake at 325 degrees until the crust is brown and the middle of the pie is firm. Remove from oven.
• Make meringue with the 4 egg whites and 4 tablespoons sugar, beaten stiff.
• Put on top of pie and return to oven until meringue is slightly brown.
• Remove from oven and cool completely before cutting.