Blackberries: properties, uses and recipes

Blackberries, generally wild plants grown for their fruit, small berries that are very aromatic, somewhat acidic, and have a characteristic black color.

At La Maison des Champignons, we love all the wild fruits we can harvest, not just mushrooms and truffles. We have already talked in other articles about wild strawberries, blueberries, sloes, . . . and how to harvest and enjoy them.

In our online store, you will find wild harvesting accessories that are ideal for picking blackberries

Characteristics of blackberries

The blackberry (Rubus ulmifolius Scott) is a very thorny plant belonging to the Rosaceae family. Its curious name refers to the color of the fruit and the plant from which it comes, which is why its common names refer to these characteristics (blackberry, ...).

It is a shrub that is difficult to classify due to the large number of species of black fruit that belong to the Rubus genus. One of the most common throughout the Mediterranean region is R. ulmifolius.

Blackberries, where can we find them?

This plant originates from the temperate zones of Europe and Asia, and its geographical distribution is widespread, covering almost all of Spain and Europe. It inhabits the middle and lower mountain ranges, from sea level up to 1,650 meters above sea level, where it is often found growing in groups on the edges of fields and paths, in forest clearings, or in riparian communities and hedgerows.

It prefers sunny locations on cool, moist soils.

This impenetrable shrub can reach several meters in height, but spreads horizontally.

Blackberry, what does it look like and how can you recognize it?

It has sturdy, very long, arched stems that are thin, flexible, and woody at the base and gnarled, resting on the ground, where they root easily in the fall.

What are blackberry flowers like?

The flowers, up to 3 centimeters in diameter, are grouped in a panicle inflorescence (in which the branches decrease from the base to the apex, giving it a pyramidal appearance) at the end of the new stems.

Blackberry plants bloom from May to July.

The petals are oval in shape and are usually pink. The sepals are very stormy and gray in color.

What are blackberry fruits like?

The edible fruits are fleshy poly drupes measuring 2 centimeters and red when green and black when ripe.

These juicy, sweet, and slightly acidic fruits are harvested in August and September.

Blackberry leaves

It has evergreen leaves composed of five leaflets: the upper ones often have three, which emerge from the same point.

These leaflets are toothed, petiolate, dark green on top and finely tomentose and gray underneath.

Nutritional properties of blackberries

Blackberries are very low in calories, making them ideal for weight-loss diets. Their high fiber content helps regulate intestinal transit.

They are a good source of minerals: calcium, magnesium, and iron.

Thanks to their vitamin C content, they help prevent anemia and infections.

They are recommended for diabetics because of their low carbohydrate content.

Their leaves are used to make an infusion to combat colds and stomach and intestinal disorders.

For which diseases is it recommended to take blackberries?

1. It is useful for preventing rheumatism
2. Improves overall body function, especially blood circulation
3. It is an excellent anti-inflammatory
4. Rich in minerals and vitamins
5. Helps with colitis, gastritis, and diarrhea
6. Helps with water retention
7. It is an excellent tonic, ideal for patients with fever
8. Helps people with ulcers or diabetes
9. Consuming blackberries helps with respiratory illnesses such as coughs, colds, or the flu. Relieves colds and constipation.
10. Ideal for menstrual cramps
11. Helps maintain good intestinal health,
12. take care of eye health
13. Ideal for strengthening blood composition
14. contain high levels of antibacterial and antiscorbutic agents. Ideal for gingivitis and gum inflammation

Recipes with blackberries

Blackberries, those delicious wild fruits, are increasingly used in recipes. This is not surprising because, in addition to being delicious, they add a touch of wild flavor to the recipes that use them.

Here are some simple and tasty recipes using blackberries. Once you've tried them, we're sure you'll agree. And don't forget to send us your recipes. We'll add them to this list in the next update.

Caramelized apricot and blackberry cake

Ingredients

• 2 small tins of apricots in syrup
• 50g breadcrumbs
• 50g blackberries
• 200g sugar
• 2 eggs
• 140g flour
• 2 teaspoons baking powder
• 110g butter
• A pinch of salt

Preparation

• Caramelize 100 g sugar in a saucepan with 2 tablespoons water over low heat. Pour the caramel into a 1-liter pudding mold and spread over the bottom and sides.
• Drain the apricots and set aside half of them whole.
• Cut the rest into quarters and arrange them in the bottom of the mold.
• In a bowl, beat the butter with the rest of the sugar, add the eggs one at a time, and the sifted flour with the baking powder. Add a pinch of salt.
• The chopped breadcrumbs and the remaining apricots
• Chop finely and mix until smooth. Add the blackberries and mix again.
• Pour the batter into the mold, level the surface with a spatula, and bake in a water bath in a preheated oven at 350°F for about 50 minutes. Then, turn it out onto a plate, let it cool, and serve decorated with a few blackberries and apricot slices in syrup.
• You can make this same recipe by replacing the apricots with peaches in syrup.

Blackberry and apple jelly

Ingredients

• 1 kg blackberries
• 1 kg apples
• Sugar
• 5 cloves
• 1 lemon
• water

Preparation

• Quickly wash the blackberries in a colander under running water. Leave them to drain. Wash the apples and cut them into pieces without peeling them, keeping the core, including the seeds.
• Place the blackberries and apples with their skin and seeds in a saucepan with the cloves and the juice of one lemon. Cover with water and bring to a boil. Lower the heat and simmer for 1 hour, removing any foam that forms on the surface with a skimmer.
• Strain the remaining liquid through a sieve lined with cheesecloth or a special jelly bag over a large bowl. Leave to drain overnight. Do not wring out the cheesecloth, as this will cause the jelly to become cloudy.
• Measure the amount of liquid you have obtained.
  Calculate approximately 750 g of sugar per liter of liquid.Cook the liquid with the sugar over low heat, skimming off the foam that forms on the surface frequently, for about 35 minutes, until it reaches the consistency of jelly.
• Pour the jelly while still hot into glass jars that have been sterilized in boiling water, cover them, and leave them upside down overnight to create a vacuum.

To know when the jelly is ready, take a drop and place it on a plate. Check the consistency and how it slides on the plate.

Blackberry and plum jam

• For 1.2kg
• Preparation: 35 minutes
• Cooking time: 40 minutes

Ingredients

• 900 g blackberries
• 900 g pitted plums
• 300 ml water
• 4 kg sugar

Preparation

• Clean the blackberries and plums, removing any impurities, and wash them quickly under the tap.
• Leave them to drain in a colander. Place them in a large bowl and cover with sugar. Leave to macerate for at least 8 hours.
• Cook the halved and pitted plums in water for about 10 minutes. Add the blackberries and sugar and stir well.
• Turn up the heat and bring to a boil. Cook the jam for 35 to 40 minutes, stirring often with a wooden spoon.
• Remove the pan from the heat and pour the jam while still hot into jars that have been sterilized in boiling water. Close the jars and leave them upside down overnight to create a vacuum, or place them in a pan covered with boiling water for about 30 minutes.
• Store in a cool, dark place until ready to use.

If desired, you can add a tablespoon of anise liqueur to the jam to give it a little extra flavor.

You can replace the plums with sour green apples, peeled and cored. In this case, add twice the weight of blackberries as apples, already peeled and cored.

Blackberry panna cotta

• Serves 8
• Preparation: 25 minutes + cooking time: 5 minutes

Ingredients

• 500 g liquid cream
• 300 ml milk
• 75 g icing sugar
• 8 sheets of gelatin
• 1 vanilla pod
• 350 g blackberries

Preparation

• Clean the blackberries, removing all the stalks, twigs and any impurities.
• Wash them thoroughly under running water and leave them to drain in a colander.
• Soak the gelatin sheets in cold water for 15 minutes and squeeze them dry.
• In a large bowl, beat the egg yolks with the sugar until they turn white.
• Add the liqueur and mix, add the beaten egg whites in a folding motion to prevent them from deflating too much, fold in the whipped cream and mix.
• Pour a layer of cream into individual cups or ramekins and leave to set in the refrigerator for 4 hours.
• Blend the blackberries in a blender and strain through a sieve to remove the seeds. Heat the juice and mix it with the blackberry gelatin sheets and let it set in the refrigerator for at least 6 more hours.
• Add a few drops of almond extract to the liquid cream to give it a different flavor.

You can prepare the panacottas in lightly oiled individual containers, then turn them out onto plates and serve with red fruit jam.

Frozen biscuit with red fruit coulis

• Serves 6
• Preparation: 45 minutes + resting time
• No baking required

Ingredients

• 4 eggs
• 250 ml liquid cream
• 100 g sugar
• 2 tablespoons brandy or rum
• A few mint leaves for decoration (optional)

Ingredients for the coulis

• With red berries
• 250 g red berries
• (Blackberries, raspberries, etc.)
• 50 g sugar

Preparation

• Separate the egg whites from the yolks. Beat the egg whites with a whisk until stiff. Whip the cream.
• In a large bowl, beat the egg yolks with the sugar until they turn white. Add the liqueur and mix.
• Add the egg whites, folding them in gently so they don't lose their volume.
• Fold in the whipped cream and mix.
• Pour the mixture into a cake pan and place in the freezer. Freeze for at least two hours.
• For the coulis, blend the red berries with the sugar in a blender. Strain the remaining liquid through a fine sieve and set aside.
• Remove the cake from the mold by running the bottom of the mold under warm water.
  Serve with the red fruit coulis and decorate with a few mint leaves, if desired.

These cookies are delicious and very easy to make. They are usually made with whipped cream, to which beaten egg whites and yolks are added. They can also be made with meringue.

You can give them any flavor you like with any type of fruit purée, jam, or liqueur.

Wild blackberry vodka

• For 1.4 liters
• Preparation: 15 minutes + resting time
• No cooking required

Ingredients

• 450 g blackberries
• 100 g sugar
• 10 unpeeled almonds
• 1 liter of vodka

Preparation

• Clean the blackberries, removing the stems and any impurities, and wash them quickly in a colander under the tap. Leave them to drain.
• Place the blackberries in a clean jar or bottle until they are 2/3 full and add the sugar through a funnel.
• Using a pestle or rolling pin, roughly crush the almonds so that they are broken into several pieces but not pulverized. Add the almonds, including the skins, to the jar with the blackberries.
• Pour in the vodka, close the jar, and shake well to mix everything together.
• Leave the vodka to rest in a cool, dark place for 3 months. During the first two weeks, shake the jar often so that the flavors blend well.
• After this time, strain the contents and pour into another bottle. Leave to rest for at least 6 months before tasting.

You can make the same recipe using dry chinchón or another type of anise.

Cheers to mushrooms and blackberries!