Lots of blackberries. What would you suggest?

Also, I probably don't have the time for canning. It is fairly time-consuming isn't it?

I will put that suggestion on the back burner (so to speak lol), and thank you!

Jams take me more time, an hour or two a batch if I don't have the jars and lids sterilized and ready. They take more strength too, for the mashing and stirring, which is problematic for folks with arthritis, fibromyalgia or similar issues. Jellies require pre-processing with a food mill (or cheesecloth for the really oldschool) into juice, but take very little stirring or armstrength to get to that rolling boil. I think of pies as being time consuming.

with any luck it'll all be eaten within the week. Or even a day or two.

But, you don't have to turn all of them into jam.

Anyway, making the shells can be the messiest part of it all, so here's an idea using frozen pastry:

http://allrecipes.com/Recipe/Blackberry-Puff-Pastry-Tarts/

Fairly simple, and you can use those Pepperidge Farms little basketty things you see in the frozen section, or mini pie shells.



http://addapinch.com/cooking/triple-berry-sauce-parfait-recipe/

No baking at all, and you don't have to use three berries if you don't want to. You could use just one, or you could use five.



http://addapinch.com/cooking/blackberry-tartlets/

This one is more work, but if you have the time and your "audience" will appreciate them, go for it:

Spread them in a single layer in a sheet Pam, freeze and transfer to airtight bags or containers.

I appreciate it.

SOOOO much healthier than the sugar-filled "yogurt" you'll find in the grocery store. (I add a little sugar-free Torani or DaVinci syrup to plain yogurt and frozen berries--my go to breakfast or snack)

Even better if you can mix in with some raspberries and blueberries before freezing. That's an unbeatable combo.

been making fresh juice from cherries and berries. i dont eat that much jelly, but i drink things every day.
it is to die for delicious.

I love anything with blackberries. I once put some blackberry bushes in my garden. They were too invasive, sending out runners and taking over all the space, I had to pull them out. I have suffered in the July heat picking wild blackberries while watching for snakes. To make my life easy, I started buying them frozen at the store.

My two favorite recipes to make with blackberries are cobbler and frozen yogurt. The cobbler is easy. Put the blackberries in a baking dish and use some pre-made pie crust from the supermarket. I usually make a big cobbler with 2 to 3 quarts of blackberries. Add a little sugar (about 3/4 to cup for each quart of berries, a little flour ( 2 to 4 tablespoons, depending on how many berries are in the cobbler). Add a few shakes of cinnamon and some dots of butter. Then lay strips on pie crust in criss-cross pattern over the berries. Add a strip of crust around the edge. Bake in 375 degree oven until lightly browned and berries are starting to bubble. Remove from oven, let cool and sprinkle a few spoons of sugar over top. Serve with ice cream (Blue Bell homemade vanilla is best, but it is still off the market).

The frozen yogurt is good too. I make it in a Krup ice cream maker with blackberries, plain yogurt, milk and sugar. You have to simmer the blackberries in the sugar first, then sieve the berries to remove the seeds. It is well worth the effort. I like Mt. HIgh yogurt, but it is no longer sold at my stores, so I have been using Brown Cow. I am really into making ice cream right now (made fresh peach ice cream yesterday). I would be glad to post the frozen yogurt recipe if you want it. This works well with raspberries, too.

I've made other cobblers before that usually call for boiling the fruit a bit, so anything shorter is great.

I have made deep dish cobblers for over 40 years and I have never cooked blackberries or apples first. Sometimes peaches are better if cooked first, especially if they are canned or frozen, they are probably not picked when ripe. When I lived in Alaska, we'd pick wild blueberries and those needed to be cooked first before making into a pie or cobbler.

Blackberry preserves are good too. Most of the blackberry jams and jellies on the store shelves have the seeds removed. I like the seeds in them. When I used to make preserves, I sieve about half the blackberries to remove seeds and leave the seeds in the other half so I'd have some seeds in the preserves.

Wish I had some fresh blackberries!

I love all kinds of fruit. I'd love one of your deep dish cobbler recipes for any fruit. Right now in the Carolinas, we have pretty much any fresh fruit available.

Melt 1 stick butter in a baking pan.
Mix 1 cup flour, 1 cup sugar, 1 cup milk, and one tablespoon baking powder.
Pour that over the melted butter.
Add 2 cups fruit, spread out evenly
Bake at 350° for 45 minutes to an hour-until it turns golden brown on top.

I quit using Blue Bell a few years ago when they started using HFCS instead of real sugar.

Any leftover berries you can always freeze.

Always heard this called a fruit buckle, not a cobbler. My mother used to make something similar, she always used peaches and called it a peach long cake.

For topping I always use whipped cream because somehow I do not care for ice cream. Odd, I know!

Blackberry Cake

Ingredients:

1 yellow cake mix
1 package blackberry Jell-O (4 serving size)
4 eggs
1 cup oil
2 cups blackberries

Mix all ingredients together until well blended. Pour into greased 9x13 pan and bake at 350 for 45 minutes. Allow time to cool and frost with cream cheese frosting. Refrigerate and serve cold.

Easy Batter Fruit Cobbler

Submitted By: USA WEEKEND columnist Pam Anderson

Servings: 4

"Short of serving store-bought ice cream, you won't find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes."

INGREDIENTS:
4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or
nectarines, or whole blueberries,
strawberries, raspberries, blackberries
or a combination of fruits (or a 12-ounce
package of frozen berries)
1 tablespoon sugar

DIRECTIONS:

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
ALL RIGHTS RESERVED © 2015 Allrecipes.com Printed from Allrecipes.com 7/20/2015

I've found that using less sugar than the recipe calls for works out fine.

Cook some blackberries in a pot on top of the stove with sugar to taste. Let it just come to a boil and then simmer for a few minutes. Then drop spoonsful of dumpling batter in. You could use Bisquick, or make a dumpling batter from scratch. Cook ten minutes uncovered and then ten minutes covered.

EAT

cream or ice cream optional

So good

Just wanted to mention how jealous I am. Blackberries. Mmmm.

Have you considered blackberry jam or preserves? It's not difficult to put up, since you can use a hot water bath instead of a pressure canner (my mother just covered her jam jars with parafin: fine if you like to live dangerously).

Otherwise, pies, cobblers, fillings for sweet crepes, eating out of hand (or with cream, or ice cream). I've seen strawberries with fish or chicken: blackberries should sub well for those.