Blackberries produce a bumper crop with very little care year after year. Besides the thorns--and there are thornless blackberries--the only downside to blackberries is the seeds--each berry has quite a few. For some people, that's just part of blackberries; for others, it's annoying and they want the seeds removed, especially for blackberry pie. Blackberries also make great jams, sauces and a glaze for meats and ribs.
Wash berries and pick over, removing unripe berries, leaves and any dirt.
Put berries in a blender and puree. Add water--1/4 to 1/2 cup--if necessary to get the berries going.
Strain with a fine mesh strainer to remove seeds.
Push the remaining berry puree through the strainer with the back of a spoon to get the last bits.
Add 4 tbsp. of cornstarch and 1 1/4 cups of sugar to each 4 cups of blackberry puree for the pie filling.
Add 1/4 cup of sugar to each cup of washed and cleaned berries. Mix well.
Mash the berries slightly to release some juice.
Let the berries sit at room temperature for an hour. The berries should become very juicy as the sugar draws out the juice. If there's not enough, add 1/2 cup of water to each cup of sugared blackberries.
Cook over slow heat until berries come to a boil and start bursting.
Sieve the berry mixture to remove the seeds.
About this Author
Katie Rosehill holds an MBA from Arizona State University. She began her writing career soon after college and has written website content and e-books. Her articles have appeared on GardenGuides.com, eHow, and GolfLinks. Favorite topics include personal finance - that MBA does come in handy sometimes - weddings and gardening.