Blackberry Raspberry Confiture Recipes

BLACKBERRY RASPBERRY CONFITURE

Steps:

• Put the fruit and top with the sugar into a large pan, cover and leave for 6-8 hours.
• On medium low heat, bring to the boil and simmer for 40-50 minutes or until the fruit is soft and setting point is reached.
• Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.

BLACKBERRY JAM

Steps:

• The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
• Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
• Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
• Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

BLACKBERRY-RASPBERRY PIE

Steps:

• In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
• Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
• To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375º for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
• Remove from oven and cook on a wire rack.
• There will be lots of juice in this pie.

BLACKBERRY AND RASPBERRY COBBLER

Steps:

• Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
• Roll other half of pie crust very thin and cut into 2 inch strips.
• Bake half of the 2 inch strips at 350-375F on a cookie sheet.
• In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
• Mix together flour and remaining sugar; add to berry mixture.
• Stir constantly for 3 minutes, until thick.
• Spoon into pastry lined pan and push the cooked crust strips to the middle.
• Dot with butter.
• Cover with remaining strips.
• Bake at 425F for 25-30 minutes.