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Wild Kentucky Blackberries
Blackberries, or Rubus species, are starting to ripen all over Kentucky. Wild Blackberries are tall with thorny, arching canes and compound leaves. The marble size berries start out red and slowly turn a deep purple-black color when fully ripe. Blackberry canes are biennials – living only two years – while the roots are perennial – living indefinitely. Blackberries multiply by spreading roots
Thornless Blackberries, or tame Blackberries are just as their name suggest. These canes contain no thorns and make harvesting very easy. Typically the berries of thornless varieties are much larger, but they also contain larger stems. Many people prefer the taste of tame berries to wild berries, but I think the wild ones are much better.
Edible Blackberries: Blackberries are edible and medicinal. Young edible shoots are harvested in the spring, peeled and used in salads. Delicious Blackberries are edible raw or made into jelly or jam.
Medicinal Blackberries: The leaf is more commonly used as a medicinal herb, but the root also has medicinal value. The root-bark and the leaves are astringent, depurative, diuretic, tonic and vulnerary. They make an excellent alternative medicine for dysentery, diarrhea, hemorrhoids, and cystitis.
The most astringent part is the root. Orally, they are used to treat sore throats, mouth ulcers and gum inflammations. A decoction of the leaves is useful as a gargle in treating thrush and also makes a good general mouthwash. The presence of large amounts of tannins that give blackberry roots and leaves an astringent effect useful for treating diarrhea are also helpful for soothing sore throats. Medicinal syrup is also made from Blackberry, using the fruit and root bark in honey for a cough remedy.
Using Blackberries: I enjoy making jams, jellies and preserves, and Blackberry Jam is a family favorite. Because I don’t like to use pectin – an ingredient to make the jam or jelly firm up – the recipe I use is a generic one I learned from my Granny. I use the same recipe for all of my jams.
Blackberry Jam
• Equal measurements of clean, washed Blackberries and sugar – (example 6 cups blackberries and 6 cups sugar)
• Juice of 2 fresh lemons
• Mason jars and lids
Wash Blackberries and remove any remaining stems. If using Blackberries from your home garden, make sure to add a few red berries (unripe ones). The red berries are not sweet, but they do contain an added amount of natural pectin. Place berries into a large pot and add sugar. Mix and allow to stand for 15 to 20 minutes so the berries and sugar can start to breakdown. Add juice of 2 lemons and heat mixture to boiling. Turn heat down so mixture is just under a rolling boil and cook for 20 to 25 minutes. Skim foam off the top as needed (this recipe produces less foam than when using pectin). Some people find it easier to use a jelly thermometer to get the correct temperature, but I again use a technique from my Granny. I keep a small saucer in the freezer and when I think the jam is ready, I remove from freezer and drop a small amount of jam onto the frozen saucer. If the jam immediately jells, it is ready. If it remains runny, keep cooking for a few more minutes.
When the jam is ready, ladle into clean sterilized jars and apply hot lids and screw-down caps. Immediately turn the jars upside down and keep this way for 20 minutes. Then turn jars right side up. You should hear the tell-tell sound of the lid “popping” as the jar seals. Jam can be stored for one year in a pantry. Refrigerate jars after opening; then use within one month.
For information on canning your own jams, jellies and preserves, check out this booklet from the UK Cooperative Extension Office.
For more information on Blackberries in Kentucky, check out this article from the UK Cooperative Extension Office and Kentucky Proud.
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