The blackberry has an expressive, but at the same time very balanced taste. And the jam from it turns out exactly the same. Usually we eat it with toasts for tea or ice cream. But somehow I even made a berry sauce from it to steaks.
They began to use blackberries in the Middle Ages, and more for therapeutic purposes. Healing decoctions were prepared from the leaves and berries, and the thorny bushes had to scare away evil spirits. But over time, people appreciated the dishes from the blackberry. It turned out to be not only tasty, but also convenient, because the shrub is fruit abundantly and at the same time gives very good high -quality berries in almost any conditions.
It began to cultivate it for such purposes in North America, but the initiative was quickly adopted in other countries. In our latitudes there are not many cultivated varieties of the thermophilic plant, but there are enough of them to please themselves and close to blackberry dishes. Between themselves, they differ in sizes of berries, productivity, aroma and even a shade.
In addition to the usual black and purple, there are red and almost whitish varieties. Black blackberry dishes are distinguished by an unusual sour taste with thin tar notes. There is no such bizarre aftertaste from raspberries, strawberries or currants. Black blackberries use large and beautiful berries to decorate cakes, desserts and salads. They make an excellent dye for cream or dough. From blackberries make fruit wines, liquors, jam and jam.
And even gourmets will like the main dishes with meat with meat. We advise you to pay attention to red meat - beef or pork!
