Ingredients:
PASTRY:
6 teaspoons butter
225 g (8 oz) all-purpose flour
baking powder
70 g (2 1/2 oz) sugar
pinch of salt
130 ml(4 1/2 fl oz) buttermilk

FILLING:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine

Preparation:

1. PASTRY: In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

 

2. FILLING: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to boiling. Cook and stir 1 minute.

 

3. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling.

 

4. Bake for 20 to 25 minutes on 190 C (375 F).

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1. Measure your berries and bruise them.
2. To every gallon add one quart of boiling water; let the mixture stand twenty-four hours (stirring occasionally), then strain off all the liquor into a cask.
3. To every gallon add two pounds of sugar.
4. Cork tightly and let stand till the following October.

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Preparation:

1. Place blackberries in a large, heavy pot. Add sugar, water and salt.
   Bring to a boil. Cover and cook until berries are done.

 

2. DUMPLINGS: mix milk, sugar, flour, baking powder, nutmeg and salt.
   Drop the dumpling batter by teaspoonfuls into the berry mixture. Cover and simmer 15 minutes.

 

3. Serve with whipped cream.

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Preparation:

1. Preheat oven to 400 degrees.

 

2. Combine water, sugar, cornstarch, cinnamon and blackberries. Bring to boil. Cook for 2 minutes. Pour into casserol dish and cover with topping.

 

3. TOPPING: mix bisquick, sugar, butter and milk.

 

4. Bake until golden, about 25 to 30 minutes.

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Preparation:

1. Combine sugar, flour and grated lemon peel. Toss with blackberries.

 

2. Spoon the mixture into an unbaked pie shell. Place top crust on. Cut slits to allow steam to escape.

 

3. Bake in 205 C (400 F) oven for 40 to 45 minutes.

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1. Weigh the fruit and allow a pound of sugar to every pound of fruit.

 

2. Tie spices in a bag, such as cloves and cinnamon, and make a thick syrup of the sugar before you put in the berries.

 

3. Boil half an hour and seal when cold.

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Ingredients:
2 qts ripe blackberries
1 box Sure-jel pectin
7 cups sugar

Preparation:

1. Wash and drain 2 qts ripe blackberries. Put berries through food strainer with a berry screen to remove all the seeds.

 

2. Place 5 cups prepared berries in a large pot. Measure 7 cups sugar and set aside. Stir one box of pectin in the prepared fruit.

 

3. Bring to a full boil, stirring constantly. Skim off foam and ladle into hot jars. Leave 1/4 inch headspace. Place on boiling water bath for 5 minutes.

source: www.epicurean.co

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