Market Fresh Finds: Pucker up for sweet, tart blackberries

Coming soon to a farmers’ market, U-pick farm, or the corner bramble patch near you will be those juicy blackberries and Marionberries!

Blackberries grow wild throughout most of Europe and many other countries including the United States. Cultivation of blackberries began in the mid-1850s. Today, most of the berries that we eat have been bred for specific characteristics. Oregon and Washington are two of the top exporters of all blackberries in the U.S. In addition to the cultivated blackberries, there are many wild growing blackberry vines that produce good tasting fruit, but the vines can be considered a nuisance to many.

The most popular variety of blackberry in the Pacific Northwest is the Marionberry, which was created by Oregon State University in 1956 and is a mix between the Chehalem and Olallie blackberries. The Marionberry accounts for over half of the blackberries grown in Oregon, but almost all this variety are consumed in-state! Marionberries are known as the “cabernet of blackberries,” with a complex, rich earthy flavor that has a sweet-yet-tart flavor, turning a deep, dark purple when frozen and thawed. Although delicious eaten fresh, Marionberries are the local favorite blackberry for pies, jams and jellies.

Blackberry season starts in June and usually lasts through September for local berries. When buying fresh berries, pick ones that are plump, bright, shiny and completely black. If you’re picking your own blackberries, look for a deep dark color and ones that pull off easily. At this point, the berry is still firm, but when bitten into and releases a sweet rush of flavor with a hint of tartness. Be sure to taste a few to see if you’re picking good ones! Always avoid unripe fruit, as berries do not ripen after picked. When picking berries, wear long clothing that you don’t mind being damaged from thorns and stained by berries. Harvesting in the morning on cool, dry days allows the berries to last slightly longer. Any container will do when picking berries, but one with handles is easiest to move around.

Blackberries will last in the refrigerator for 4 or 5 days. Store uncovered, preferably in a shallow container. A large or deep container will cause the lower berries to be crushed by the weight of the berries on top. Do not wash your berries until you are ready to use them. When washing, put berries in a colander and dip into cool water, gently swirl the berries around, remove the berries and drain on paper towels.

Blackberries are delicious eaten fresh but can also be juiced, dehydrated, frozen or canned. Fresh berries can be canned to make jams, jellies and delicious blackberry syrup. If you want to make jam at another time, mash the berries and fill bags with the amount of berries needed for a batch of jam and freeze.

To freeze berries, wash, drain on towel, place on cookie sheet, freeze and place in bags. Frozen berries can be used in smoothies and in baked goods or recipes.

For additional blackberry recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at http://ext100.wsu.edu/clark/?p=8163.

Vicki Ivy is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”