The blackberry is
popular for making jams, wine, and dessert filling.
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In general, berries
should be dry, firm, well-shaped, and eaten within a week
after purchase. If you can’t eat them that soon,
remember that berries freeze well! It’s best to buy
berries that are ‘in-season’ as they’ll cost less
and are more ripe and flavorful than ‘out-of-season’
Stay away from containers
of berries with juice stains which may be a sign that the
berries are crushed and possibly moldy; soft, watery fruit
that means the berries are overripe; dehydrated, wrinkled
fruit that means the berries have been stored too long.
Select blackberries that
are unblemished and dry, in an unstained container.
Blackberries should be shiny and black — avoid those
that are dull or reddish. Moisture will increase spoilage,
so the berries themselves should be relatively dry. Shelf
life for blackberries is short, so they should be consumed
within 2–3 days of purchase. Eat at room temperature for
A 16 oz. bag of whole
frozen blackberries is equal to about 3 cups frozen
Whole frozen berries
destined for your baked goods should be used frozen.
Gently fold into pies, cakes and muffins just prior to
Store whole frozen
berries in their unopened or tightly resealed packages in
your freezer. If berries are to be served alone, thaw
until they are pliable and serve partially frozen. Add
sugar to taste — it brings out both the flavor and the
Since blackberry plants
easily hybridize, there are many cultivars with more than
one species in their ancestry.
- Dewberries (R. caesius)
are smaller than blackberries and can be distinguished
by the white waxy coating on the fruits, which also
usually have fewer drupelets.
- Boysenberries were
bred from blackberries, loganberries, and raspberries.