Quick Blackberry Cobbler recipe

Ingredients:

1 cup of flour.
1 cup of sugar.
1 teaspoon of baking powder.
½ teaspoon of salt.
4 ½ cups of blackberries.
1 stick of butter.
¾ cup of milk.
½ cup of sugar, for top of cobbler.
Cinnamon (optional).
Nutmeg (optional).

Directions:

Sift together the flour, 1 cup of sugar, baking powder and salt.

Preheat your oven to 350°F (175°C).

Melt the butter in your oven in a 9-inch by 13-inch pan.

Pour in the dry ingredients and milk to make batter.

Distribute the berries evenly on top. Do not stir.

Distribute ½ cup of sugar on top.

If desired, sprinkle cinnamon and/or nutmeg on top.

Bake for about 30 minutes or until done.

Blackberry Jam 
Yield: 6 servings 
  
 3 c  Blackberries 
 2 c  Water 
 1 pk Powdered fruit pectin 
 5 c  Sugar
 
Crush fruit thoroughly. Add water and fruit pectin. Stir until
pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add
sugar and stir until dissolved. Boil 3-5 minutes, stirring
frequently, or until thick. 

Blackberry Vinegar recipe

Ingredients:

2 cups of blackberries.
1 tablespoon of Sugar.
2 cups of white wine vinegar.

Directions:

Place the blackberries in a glass jar and sprinkle with the sugar; then stir for about 60 seconds to release a bit of juice.

Pour the white wine vinegar over the blackberries, cap the jar and allow to sit on a dark shelf for about a month.

Pour the mixture through a fine strainer to remove the berries and seeds.

Transfer the strained blackberry vinegar to bottles.

Blackberry Freezer Jam

3-1/4 cups prepared fruit (buy about 2 qt. fully ripe blackberries)            You will need clean plastic containers or jelly jars!! 1/4 cup fresh lemon juice 1 box Pectin 1 cup light corn syrup 4-1/2 cups sugar, measured into separate bowl DIRECTIONS: Crush blackberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3-1/4 cups prepared fruit into large bowl. Stir in lemon juice.  Stir pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 minutes. After standing 30 minutes, stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)  Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Prep Time: 30 min/Total Time: 24 hr 30 min    Makes: About 7 (1-cup) containers.