Learn how to take leftover blackberry pulp/scraps and turn it into a versatile powder for smoothies, yogurt and more!

This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.

Easy Blackberry Curd is a simple recipe which doesn't involves a double boiler or endless stirring but gives you delicious glossy curd!

This fresh Blackberry Syrup is perfect for drizzling on pancakes, yogurt, oatmeal, and ice cream; it’s even better mixed into cocktails. Try this quick recipe for a versatile ingredient, which is simple to make, but provides plenty of flavor.

Learn how to take leftover blackberry pulp/scraps and turn it into a versatile powder for smoothies, yogurt and more!

Preserve the summer bounty with an array of blackberry canning recipes in this incredible collection. From jelly to jam without pectin, the options are endless. Experiment with new flavors and techniques or stick to the classics. Either way, you’ll be delighted by the range of possibilities this blackberry canning collection offers for keeping your pantry stocked with delicious preserves.

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Learn how to make blackberry vinegar, then 3 ways to use it in a tasty fruit dip, main dish meal, and homemade salad dressing.

What to do with that leftover juice pulp? Dont let it go to waste! Use it to make tasty juice pulp bread filled with fibre and nutrients.

Last year I tried my best to use up our blackberries. We froze a lot of them and put them in smoothies. I also made jello, syrup (which I’ve already made two batches this spring from last year’s harvest), popsicles, and cobbler. But leather – no. I made apple leather – do that every year…