How to Use 2kg of Freshly Picked Blackberries

Last Updated on August 30, 2024 by Cherie

Learn about the endless possibilities of using 2kg of freshly picked blackberries in many homemade treats, from luxurious ice cream to refreshing sorbets.

My Lovely Aunty Ann, sadly no longer with us, would always tell me that Blackberries wouldn’t be ready until the kids go back to school! In the UK that would typically be around the first week of September, after the six-week summer holidays.

And guess what, Aunty Ann was right! Most schools will reopen this coming week in the UK (article written 3rd September 2023) and yesterday I went Blackberry picking as there are tonnes this year!

I am very fortunate to have many growing in my garden and the surrounding area where I live. After around an hour, and a few minor cuts and stings, I weighed up just under 2 kgs of Blackberries!

So what did I do with my bounty? (Hmm, coconut ice cream encased in chocolate! Just like a bounty! That was literally a ping moment there, I’ll have to give that combo a go very soon).

Let’s show you how you can easily make a Homemade Blackberry Ice Cream and possibly a Homemade Blackberry Sorbet too!

If you prefer you can scroll directly to the recipes we have shared, click on the relevant links below:
Jump to Homemade Blackberry Ripple Ice Cream Recipe
Jump to Blackberry Sorbet Recipe
Jump to Blackberry Frozen Yoghurt Recipe
Jump to Homemade Blackberry Jam Recipe

An Abundance of Nature’s Jewels.

I had a lot of blackberries, just under 2 kilos, and that gave me many options for making tasty treats.

Blackberries are very versatile, super sweet, and incredibly healthy, and can be used to make many things, like ice cream, sorbets, jams, and more.

I had enough to make 4 delicious blackberry-infused treats!

But before we get into those, let’s learn a bit about these amazing purple berries.

Blackberries: Tiny Treasures Packed with Health Benefits.

Like all berries, Blackberries are packed with goodness, they are nutrient-rich, and bursting with vitamins and antioxidants.

Here are some health benefits of blackberries:

1. Rich in Antioxidants: Blackberries are loaded with antioxidants, including anthocyanins, which can help protect your cells from damage caused by free radicals.
2. High in Vitamins and Minerals: They are a good source of vitamins C and K, as well as manganese, which plays a role in bone health.
3. Fibre Content: Blackberries are high in dietary fibre, which can aid in digestion and promote a feeling of fullness, potentially helping with weight management.
4. Heart Health: The antioxidants and fibre in blackberries may contribute to heart health by reducing the risk of heart disease.
5. Blood Sugar Control: Some studies suggest that the compounds in blackberries could help regulate blood sugar levels, which is beneficial for individuals with diabetes.
6. Cognitive Function: Anthocyanins, the antioxidants found in blackberries, may help improve brain health and cognitive function.
7. Skin Health: The vitamins and antioxidants in blackberries can contribute to healthier skin and a youthful appearance.
8. Eye Health: Blackberries contain compounds like lutein and zeaxanthin, which are good for eye health and may reduce the risk of age-related macular degeneration.
9. Immune System Support: The high vitamin C content in blackberries can boost the immune system and help the body fight off infections.
10. Weight Management: Their fibre content and low-calorie nature make blackberries a good choice for those watching their weight.

Remember that while blackberries offer many health benefits, it’s important to maintain a balanced diet and lifestyle for overall well-being. With anything, moderation is always key.

The Art of Blackberry Picking.

Blackberries are ready for harvesting in late summer, and that’s when it’s best to pick them.

You can find these juicy berries along hedges, in forests, and even in cities. To pick them, you’ll need a basket and clothes that protect you from thorns (unlike me, as I got scratched and stung), and then you’re ready for a fun blackberry-picking adventure.

Be aware – I came across a wasps nest in the hedgerow where I was harvesting, which I appeared to be disturbing a little whilst picking my blackberries.

Naturally, I moved away once I saw them heading in my direction.

But be warned to keep an eye out and to observe nature whilst out and about blackberry picking.

The best thing about your adventure isn’t only getting the berries; it’s also the chance to be close to nature and enjoy the simple happiness of picking ripe berries right from the plant.

It’s even more satisfying to use the berries you picked in your homemade blackberry treats.

Considering the Possibilities: How to Use 2 Kg of Freshly Picked Blackberries.

With two kilos of these plump, juicy blackberries in your basket, you’re in for a berry-delicious adventure.

There are endless ways you can enjoy their sweet and tart flavours, like making traditional jams, pies, cobblers, and, of course, delicious homemade blackberry ice cream.

Let’s take a look at some tasty recipes and creative ideas to make the most of your summer berry harvest.

Blackberry Ripple Ice Cream Recipe

Here’s a delicious recipe for Homemade Blackberry Ripple Ice Cream:

Ingredients:

• 250g fresh blackberries
• 135g granulated sugar
• 1 tablespoon lemon juice
• 250ml double cream
• 125ml whole milk
• 1 tablespoon pure vanilla extract

Instructions:

1. Prepare the Blackberry Ripple:

• In a saucepan, combine the blackberries, 60g of granulated sugar, and lemon juice.
• Heat over medium-low heat, stirring occasionally until the blackberries break down and the mixture thickens (about 10-15 minutes).
• Remove from heat and strain through a fine-mesh sieve to remove seeds. Allow the blackberry puree to cool.

2. Make the Ice Cream Base:

• In a separate bowl, whisk together the double cream, whole milk, 75g of sugar, and vanilla extract until the sugar is fully dissolved.

3. Combine and Chill:

• Combine the blackberry puree (setting some aside for your ripple effect after the churning process) and the ice cream base, mixing well.
• Cover the mixture and refrigerate for at least 2 hours, or overnight for the best results.

4. Churn the Ice Cream:

• Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  • NB: If you don’t have an ice cream maker, you can still make this recipe. Pour the mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.

5. Create the Ripple Effect:

• Once the ice cream has reached a soft-serve consistency, layer it in a storage container with drizzles of the blackberry puree. Use a spoon or a knife to gently swirl the blackberry puree through the ice cream, creating a ripple effect.

6. Freeze:

• Cover the container with a lid or cling film and freeze for several hours or until the ice cream is firm.

7. Serve and Enjoy:

• Scoop your homemade Blackberry Ripple Ice Cream into bowls or cones and savour the sweet-tart delight of blackberry swirled through creamy goodness!

We hope you enjoy your homemade blackberry ripple ice cream, and feel free to customise it by adding crushed cookies or chocolate chips for extra texture and flavour.

You can also adapt this recipe by adding a mixture of berries and not be limited to just one type, you can add, strawberries, raspberries or blackberries to add a little something extra to your delicious Homemade Berry Ice Cream.

If you’d like to try this Homemade Blackberry Ice Cream recipe in a low-fat version, head on over to our post – Low-Fat Homemade Ice Cream: Indulgence Without Guilt – to see how you can adapt this recipe to meet that preference.

1.75 Kilos of Blackberries Left!

Even after creating a deliciously fresh and tasty Homemade Blackberry Ice Cream, I was still left with a lot of Blackberries!

Not wanting these jewels to waste, I thought – A Sorbet! Light in texture, refreshing to the palate, limited additional ingredients, yup, sorbet it is.

Ice cream and sorbet are both similar in that they are frozen desserts, but they differ in their primary ingredients.

Ice cream is typically made with a base of milk or cream, sugar, and sometimes egg yolks, resulting in a creamy and dairy-rich treat. On the other hand, sorbet generally is dairy-free and primarily consists of fruit puree or juice, sugar, and water.

Sorbet is known for its intensely fruity and refreshing flavour, while ice cream tends to be creamier and has a richer texture due to the inclusion of dairy ingredients. Check out our post – Sorbet –  A Lighter Alternative to Ice Cream – which details the differences in greater detail.

Berry Bliss Blackberry Sorbet Recipe

Given that I still have 1.75kg of blackberries, I feel a sorbet is in order.

Here’s a quick and easy recipe for Homemade Blackberry Sorbet:

Ingredients:

• 500g fresh blackberries
• 80g granulated sugar (adjust to taste)
  • You can use alternative sugars in this recipe, be that Honey, Agave, Maple Syrup, Stevia, or Erythritol (see our post Diabetes and Ice Cream; Making Healthier Choices which provides more details about Stevia and Erythritol)
• 125ml water
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Blackberry Puree: In a blender or food processor, combine the fresh blackberries and lemon juice. Blend until you have a smooth puree. Optional: You may want to pass the puree through a sieve as Blackberries have tiny seeds that some may not like in their smooth sorbet.

2. Make the Simple Syrup: Blackberries can vary in flavour, some can be ultra sweet and others quite tart! Try some of your puree to get a feel for what your batch is like in sweetness levels, you can add less sugar if you feel it’s necessary at this stage.

• In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.

3. Combine the Puree and Syrup: Mix the blackberry puree with the simple syrup (sugar-water mixture). Stir until well combined.

4. Strain (Optional): If you prefer a smoother texture, you can strain the mixture through a fine-mesh sieve to remove seeds. This step is optional.

5. Chill: Cover the mixture and refrigerate for at least 2 hours, or until it’s thoroughly chilled.

6. Churn the Sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. As with the Blackberry Ice Cream above, you can still make this if you don’t have an ice cream maker.

• Pour the mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.

7. Freeze: Once the sorbet reaches a soft-serve consistency, transfer it to an airtight container. Freeze for a few hours or until it’s firm.

8. Serve and Enjoy: Scoop the refreshing Blackberry Sorbet into bowls or cones, and relish the fruity, ice-cold delight!

Feel free to garnish with fresh blackberries or a sprig of mint for an extra touch of elegance. Enjoy your homemade blackberry sorbet!

1.25 Kilos of Blackberries Left!

These Blackberries truly do go a long way!

Not wanting any of the blackberries I’ve harvested to ruin, I think about what other treat I can make. A Frozen Yoghurt? Or perhaps a Jam? (aka Jelly in the US).

A Froyo it is – this one is made with Greek Yoghurt as opposed to whole milk thus giving it a low-fat content.

Blackberry Frozen Yoghurt Recipe

Here’s our recipe:

Ingredients:

• 250g fresh blackberries
• 125ml Greek yoghurt
• 60g honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract

Instructions:

• Prepare the Blackberries:
  • Wash and drain the fresh blackberries.
  • If you prefer a smoother texture, you can puree the blackberries in a blender or food processor. If you like some texture, mash them with a fork. Optional: You may want to pass the puree through a sieve as Blackberries have tiny seeds that some may not like.
• Combine Ingredients:
  • In a mixing bowl, combine the Greek yoghurt, honey or maple syrup, and vanilla extract. Mix well until everything is thoroughly combined.
• Mix in the Blackberries:
  • Add the mashed or pureed blackberries to the yoghurt mixture. Stir until the blackberries are evenly distributed.
• Chill the Mixture:
  • Cover the mixture and refrigerate for about 1-2 hours. This will help to meld the flavours and make the mixture easier to churn.
• Churn in Ice Cream Maker:
  • Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 15-20 minutes. You can still make this if you don’t have an ice cream maker.
    • Pour the mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.
• Freeze:
  • Once the frozen yoghurt reaches a soft-serve consistency, transfer it to an airtight container. You can swirl in extra blackberry puree if you like.
  • Freeze for at least 2-3 hours or until it firms up to your desired consistency.
• Serve:
  • Scoop the blackberry frozen yoghurt into bowls or cones. Garnish with fresh blackberries or a drizzle of honey if desired.

This blackberry frozen yoghurt is a delicious and healthier alternative to traditional ice cream. You can adjust the sweetness to your taste by adding more or less honey or maple syrup. Enjoy your homemade treat!

1kg of Blackberries Still Left!

Incredibly, I still have 1kg of freshly picked blackberries left, even though I’ve made a Homemade Blackberry Ice cream, Sorbet and a Frozen Yoghurt.

Okay, so we’re going to make a blackberry jam (aka Jelly in the US). You can use this in your Homemade PB&J Ice Cream instead of the Grape Jelly we suggested.

Homemade Blackberry Jam is a delicious sweet treat that captures the feeling of summer in a jar. It really is incredibly rewarding to turn those fresh, plump blackberries you picked into a sweet jam.

There you are, spreading your homemade blackberry jam on a warm slice of toast, you made that! There’s something quite rewarding about spreading your own homemade jam!

Every bite is bursting with the rich flavour of ripe blackberries, and knowing you made this jam yourself makes it taste even better.

Whether you enjoy it on toast, as a yoghurt topping, or in pastries, homemade blackberry jam adds a cosy and nostalgic touch to your breakfast.

With 1kg of Blackberries left, we’ll need them all for this recipe and it should produce approximately 4-6 240ml jars of jam, so you’ll have some spare that you can gift to friends or family.

Homemade Blackberry Jam Recipe

Ingredients:

• 1kg fresh blackberries
• 750g granulated or jam sugar
• Juice of 1 lemon

Instructions:

• Prepare the Blackberries: Wash the blackberries thoroughly and remove any stems or leaves.
• Mash the Blackberries: In a large, heavy-bottomed saucepan, mash the blackberries using a potato masher or the back of a spoon to break them down and release their juices.
• Add Sugar and Lemon Juice: Stir in the granulated sugar and the juice of one lemon. The lemon juice will help enhance the flavour and act as a natural pectin source to help the jam set.
• Cook the Jam: Place the saucepan over medium-high heat and bring the mixture to a boil while stirring constantly. Once it reaches a rolling boil, reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the jam thickens. You can check the consistency by placing a small amount of jam on a chilled plate; it should wrinkle when pushed with your finger.
• Skim off Foam: As the jam cooks, you may notice foam forming on the surface. Skim off any foam with a spoon and discard it.
• Test for Doneness: To check if the jam is ready, you can perform a “wrinkle test.” Spoon a small amount onto a chilled plate and let it sit for a minute. Run your finger through it, and if it wrinkles and holds its shape, the jam is ready. If not, continue cooking and test again after a few minutes.
• Jar the Jam: While the jam is still hot, carefully pour it into sterilized jars, leaving about 1/4 inch (0.5 cm) of head space at the top. Seal the jars with sterilized lids.
• Cool and Store: Allow the jars to cool to room temperature. As they cool, you should hear a popping sound, indicating that the jars are sealing. Store the sealed jars in a cool, dark place. Once opened, refrigerate the jam.

Phew, 2kg of Freshly Picked Blackberries All Used Up!

Phew! What a berry-licious marathon it’s been!

From heading out to pick those plump, sun-ripened blackberries to crafting them into a range of textures and delicious flavours.

Blackberry Ice cream, Sorbet, Frozen Yoghurt, and lastly a delicious flavour-packed homemade jam – it’s been a fruity adventure for sure!

So, whether you’re spreading this homemade jam on your morning toast or savouring the sweet rewards of your berry-picking adventure in various frozen forms, one thing’s for sure: it’s a journey worth taking, one juicy bite at a time!

Nature has given us these incredible gifts, in some cases right on our doorsteps. We hope you are now armed with a few ideas of what you can do with the Blackberries that you pick.

We truly hope you have enjoyed this Blackberry Fest! And you’ve enjoyed learning How to Use 2kg of Freshly Picked Blackberries. It’s been fun making all these delicious treats, even more so that we plucked these fruits straight from nature. Admittedly a few fresh, juicy Blackberries were devoured along the way!

If you have any questions, please feel free to drop us a comment below. We would love to hear about your blackberry picking and the creations you’ve made.

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