Help using blackberries without seeds?

Posted on 07/27/2008 by okvegascowgirl
Can anyone point me towards recipes or sources of inspiration for using fresh blackberries without their seeds?   Oh course, the holy grail is some form of cobbler, but I can't come up with any way to alter existing recipes successfully, since the bulk of the blackberry filling (structurally, I mean) is unusable for me.  Some kind of thickened blackberry pulp/filling, retaining that amazing fresh-picked blackberry flavor?

I know there have to be other folks out there that deal with dietary restrictions, and this digestive issue is fairly common:  my husband has diverticulitis (the pre-condition to diverticulosis), and has been told never to eat any nuts or seeds.  We live on a working pecan farm (I KNOW!), and along with nuts, he LOVES blackberries (which we have growing wild all over the property - again, I KNOW!  God is laughing at him these days.)  I've dealt w/the nut issue because it occurs more often, but seeds are rarely a problem until now, when we are surrounded by his favorite berry.

I invested in an OXO food mill, and I absolutely love it - last night I've processed about 16 cups of blackberries, and have "harvested" some loverly blackberry juice and pulp and am dying it put it to good use.    He'd be happy just pouring this over ice cream, but I want to do more:  I just know there are ways to use this gorgeous pulpy juice in baking, but I can't find any truly inspiring recipes so far.  I've done the jam thing, and there's only so much we can eat.  The strawberry lemonade bars posted recently are the first thing I've found that I'm excited about trying with blackberries, and thank you to the OP!

(no subject) - Anonymous
tututapdance 27th-Jul-2008 09:05 pm (UTC)
Have you tried to make a spelt crust? It's actually not too shabby!
songbird72884 27th-Jul-2008 11:01 pm (UTC)
Have you tried rice crusts at all? I haven't tried them myself, but my mum makes rice shortbread, which is delicious, so I would think a rice pie crust would work too :)
tribalprincess 27th-Jul-2008 09:00 pm (UTC)
You can always use the puree to make a gelee out of. If you aren't familiar with gelee, think of it like a fancy jello. All you need to do is add some plain gelatin to it and let it set up in the fridge. You can use that as a layer in any kind of layered dessert (like cakes and mousses, etc) if you pour a thin layer, or you can use it to just make your own jello. Either way, the flavor comes out really strong.
songbird72884 27th-Jul-2008 11:00 pm (UTC)
I feel your pain, I have the same problem (well, IBS, which is almost the same) and my dad has diverticulitis as well. I have a somewhat useful solution for the cobbler problem: blackberry and apple! Delish, and seed-free! My mum makes it because we have so much trouble with the seeds but we all love blackberries. Basically she stews the blackberries until soft and strains them then mixes the resulting puree with cooked apples, puts them in a dish, puts cobbler batter/dough on top and bakes and voila! Sooooooooo yummy!

You can also make blackberry jelly (simply cook with pectin and sugar til thickened and a spoonful on a cold plate wrinkles when you run your finger through it, decant into jars and leave to set, then serve on toast or scones). There's a surprising amount of IBS/Diverticulitis-friendly recipe books out there, and they're fab. One recipe my mum makes is an adaptation of another recipe she found. It's an almond cake that uses ground almonds (turns out Divert./IBS sufferers can have nuts as long as they're not chunky), which she changed by replacing a proportion of the almonds with ground walnuts. The taste is really good, and I'm betting with the puree poured over it, it'd be goooorgeous!
okvegascowgirl 27th-Jul-2008 11:13 pm (UTC)
You guys, thanks so much for the suggestions! My husband keeps telling me that I don't have to try so hard, but if I were to go ahead and make all the blackberry cobblers I'd LIKE to, I'd eat them all myself! I want him to get to enjoy our homegrown berries w/me.

Gelee? Curd? Cheesecake? Where have I been looking? I have an embarrassment of riches w/which to work now, and I absolutely can't wait to try the apple cobbler solution!

Thanks, too, songbird, for the info on using nuts when cooking for restricted diets. It's been over a year, and there have been some challenges, but the blackberry issue has been the first roadblock I've reached that I couldn't get around myself.

I promise to return w/photos and details of my experiements (but only the successful ones, bwah!) Again, I'm thankful to be a part of such a generous and caring community - y'know, instead of one that only wants to see pics of pretty cuppies - NOT that there's a thing wrong w/that, but occasionally it's nice to reach out and find other bakers out there concerned with real-life baking tips, too!

(Seriously, I'm a big fan of the cupcake porn - I just wanted ya'll to realize how encouraging it is to receive great responses to a post that wasn't nearly as pretty!)
rinabeana 28th-Jul-2008 01:41 am (UTC)
It looks like you've gotten some great suggestions and I don't really have any to add. I just wanted to express my extreme jealousy for your abundance of blackberries. I have wild bushes growing around the edge of the lawn (and probably more in the woods, where I will not venture), but so far I've only gotten about a cup (crushed) and I've been nearly eaten alive by mosquitos every time I've picked. I'm dying to get 4 c. so I can make jam (I've become a jam fiend now that I have regular access to berries of all kinds!). I'll just keep picking 1/2 to 3/4 of a cup at a time, I guess.

P.S. The strawberry lemonade bars were indeed tasty, but I'm still savoring the lemon ginger blackberry muffins. I bet you could just spoon in some processed blackberry pulp rather than whole berries. The original recipe said that the blackberries formed a jam-like layer, which wasn't really the case with mine, but seems to indicate a bit of flexibility in the recipe.
mintyfreshsocks 28th-Jul-2008 03:45 am (UTC)
Also, jelly rolls (or any other dessert which would use jam).
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