Subj : Re: Blackberry Buckle
To   : Ben Collver
From : Dave Drum
Date : Fri Apr 21 2023 16:18:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> That looks like an upside down cobbler. And the srevings are waaaaay
 DD> off.   Bv)=

 BC> Nice catch.  Thanks for the cobbler recipe!  I used to be picky and i
 BC> only wanted to eat wild blackberries.  Now that i am older, i love the
 BC> Himalayan blackberries too.  They are so bountiful i can easily harvest
 BC> gallons at once.  I cut the tops off milk jugs being careful not to cut
 BC> the handles. Then i hang the jugs from a thick wire through my belt.
 BC> That leaves both hands free for optimal berry picking.

I haven't gone berrying for years. When I was a young man we used old
one-gallon paint cans which had been suitably cleaned up and made ready
for re-use. Many wild berries grew in the ditches along the roads as 
well as along fence lines and wood lots. I always knew which neighburs
allowed berry picking if-as-and-when. And which curmudgeons were likely
to sent a load of #8 shot your way from their trusty duble-barreled shot
gun.

I may go out this year and seek to see if may apples are still a thing
arund here. And look for Johnny-Jump-Ups.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mayapple Jelly
 Categories: Five, Fruits, Preserving, Citrus
      Yield: 4 half-pint jars

      2 c  Mayapple slices
      3 c  Water
    1/8 c  Lemon juice
  3 1/2 c  Sugar
      3 oz Liquid fruit pectin (Certo)

  Wash ripe mayapples, then cut away stem and blossom
  ends, and any waste parts. Remove seeds. Cut fruit into
  pieces and place in large kettle with water to cover.

  Bring to a boil, then simmer until fruit is tender,
  mashing during cooking.

  Strain juice through cheesecloth (should result in at
  least 1 3/4 cups mayapple juice).

  Add lemon juice and sugar to strained juice. Bring
  mixture to a boil, stirring constantly as you stir in
  the liquid fruit pectin.

  Continue to boil and stir constantly until "jelly stage"
  is reached (220ºF/104ºC, or dip a spoon into boiling
  mixture and let it run off side of spoon. When it
  separates into two distinct drops that run together into
  "sheet" off edge of spoon, it is finished and should be
  taken off heat.)

  Remove jelly from heat, skim foam from top, and pour
  into hot, sterilized jelly glasses. Seal at once with
  lid, and process jars in hot water bath. For half pints
  or pint jars, process for 5 minutes at altitudes from 0
  to 1,000 feet; 10 minutes for altitudes from 1,001 to
  6,000 feet; and 15 minutes for altitudes above 6,000
  feet.

  CAUTION: Parts of the mayapple are poisonous. Do not eat
  skin or seeds; eat only very ripe pulp.

  By Annie Stewart

  RECIPE FROM: https://www.grit.com

  Uncle Dirty Dave's Archives

MMMMM

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