Blackberries are coming into season. These are volunteers so they are a touch on the astringent side, not great for raw eating. Sugar helps cut that so last year I made a lot of blackberry jam. I probably have enough to get through this year so I’m looking for alternative ideas for long term storage. If not I’ll make more jam.
This year won’t be a big harvest as we cut down so much last year. This means there won’t be enough to make wine.
Ice Cream, cheesecake, syrups for cocktails, fermented drinks…
They also freeze really well. Dehydrating them isn’t really an option as they’ll disintegrate, but if you want to take that to the next level, they freeze dry fairly okay for later use.