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.
So, OP, what did you decide on?
I just made a standard peanut butter and jelly with crunchy peanut butter and raspberry jam. I simply added a layer of the black berries in. It worked pretty well. It wasn’t until the last bites that the acridness started to surface.
Nothing yet. Still collecting more and freezing for later.
I’m glad you’re saving them :)