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Thanks Sara! I am the opposite. I moved from Idaho to Utah and then to Vancouver, B.C.! So, I am loving the abundance of Blackberries! I happen to have a couple of peaches and a hubby who loves peach and blackberry combos, so I think I will try to make a little something special for him tonight! Thanks!


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I believe you will like the Navaho. Unfortunately there is no cure or even a good preventative for orange rust, The only solution is the dig the plant out ASAP, get it out of the field and hope it does not spread to other plants, Orange rust is real common on wild blackberry so. get rid of any wild blackberry close by. We have grown blackberry a long time but this is the first year we have had a problem with it effecting about 10 out of 300 plants. We sprayed lime sulfur (I hate the danger and the smell) during the dormant period along with multiple doses of fungicide to try to control the leaf and cane rust but the sprays have no impact on the orange rust as far as I can tell

Most of the Western trailing varieties, like Marionberry, struggle in temperatures that get below 15F or above 90F. They can survive by covering them but they will likely not produce much fruit. They are, in my opinion, the best tasting blackberry. If you want a variety that is dependable and easy to manage, try Osage. Triple crown is also very good but a bit more to manage and slightly less winter hardy.

I have moved my western trailing plants to pots. I have the following: Marion, tayberry, newberry, boysen, nightfall, and pacific blackberry. Trying to make them more productive and avoid cane borers.

Next up, we found our next sampling at Simmons Winery (Columbus, IN.) Their Simmons Blackberry Wine is a sweet table wine with kick. Great blackberry flavor with no stick-sweet aftertaste, this is a easy-on-your-palette wine that could easily be enjoyed with a meal or double as a mellow dessert wine.

I recently visited Belle Mead Plantation in Nashville, TN and their blackberry wine is awesome! I purchased three bottles. It is sweet at the beginning but finishes with a warm, warm feeling. I like it with pasta.

Blackberry is my favorite wine and could recommend several KY wineries that offer a good blackberry, including Prodigy Vineyard and Winery in Woodford County, KY and Rising Sons Home Farm Vineyard and Winery in Anderson County, KY.

If you want a video tutorial for making your own blackberry syrup, check out the video below, otherwise, keep scrolling down for the written directions with photos and a printable recipe at the bottom!

In every season, whenever you notice it, always prune out any dead, diseased or broken blackberry canes. Regardless of whether they look infected, make sure you dispose of all cuttings off your property since they could harbor disease that could then spread back to your blackberries.

The laterals are the horizontal branches that grow off the main canes. We want to remove any lower than 18 inches off the ground. Like tomatoes and many other plants, any fruit that grows on these lower branches will likely be more affected by animals, insects, shade, and disease. Instead, we want the blackberry to focus its energy on higher branches where the fruit will be better quality.

With all those prunes done, your blackberry winter pruning is done for the year! Just check again in spring, to make sure all the canes got through the winter okay and there was no additional damage.

Hi April, I was introduced to blackberries by my neighbor. I bought tgwo types, Navajo and arapaho, which produced a huge amount of blackberries lasty year. About 7 lbs! This year I was expecting the same but I got only 2 lbs. Feeling dismayed, I bought two babycakes. Are they everbearing? It sounded as if they may be. I have not pruned either bush but one babycakes is nearly 6 ft tall. When I prune it, Could I replant the part I trimmed? If so, do I need propagating hormone? Also I need advice about a blackberry fence to wrap the stems off the ground. Thank you for the great website.

In a medium pot, combine blackberries, sugar, lemon zest and water. Bring ingredients to a full boil. Once boiling, reduce the blackberry mixture to a simmer and allow to cook for 5 minutes, stirring occasionally with a rubber spatula.

Small fruits are popular additions to the home garden. Blackberries, in particular, are productive and well suited for homeowners in most regions of North Carolina. Breeding programs have released a number of thornless varieties that are large, taste great, and because they have no thorns, are much easier to harvest than berries found in the wild. In addition, studies have shown that this fruit can help fight cancer, decrease cardiovascular disease, and slow down brain aging. Best of all, one blackberry plant can easily supply up to 10 pounds of delicious berries each year.

The core (technically the receptacle or torus) of the black raspberry fruit is hollow. The receptacle stays attached to the plant. In a blackberry, the receptacle is harvested with the plant and you eat it.

Erect and semi-trailing blackberry plants should be planted about 3 to 4 feet apart, while the trailing types need 6 to 8 feet between plants. They can be planted in the early spring several weeks before the last frost. Each plant can produce 10 to 20 pounds of fruit, so four to six plants will easily produce ample berries for a family of four.

Primocane-fruiting types, also known as everbearing or double cropping, can be grown to produce fruit twice in a season. They will produce fruit in the late summer or fall on the tips of the new canes. If the canes are left for a second year, they will produce fruit in the second season and then die. If you choose to double crop, prune the canes in the first winter as if you were growing a floricane-fruiting type. If you choose to grow only a single crop in the late summer and early fall, prune the canes to the ground each winter. These types of blackberries will double crop best in western North Carolina, as the summer heat in the piedmont and coastal plain will limit flower and fruit development.

Heat the blackberries with 2 teaspoons of water in a medium-sized pot over medium heat, stirring every few minutes until they soften and break apart, using the end of your stirring spoon to help crush them. Lower the heat and allow the mixture to simmer for 15 minutes. Remove 2 teaspoons of the blackberry reduction mixture and set it aside. Stir in the sugar, honey, and lemon juice and allow the blackberry jam mixture to continue simmering over low heat until thickened, about 20 minutes, stirring every 5 minutes or so. Remove from heat, stir in the lemon zest and cardamom, and allow to cool to room temperature then refrigerate.

I have tried to perfect this easy blackberry pie recipe, as I always found an issue when I tried to substitute fresh berries for frozen berries. While other recipes suggest that they are totally interchangeable, I always found that using frozen berries made my pie very soggy and messy. But I discovered a simple trick that helps combat runny pie filling when working with frozen berries.

You can also make the crust 2-3 days in advance and store in the fridge wrapped in plastic wrap or even freeze the pie crust dough for 2-3 months for use at a later time. Let it thaw in the fridge overnight, then roll out and fill with your blackberry pie filling.


The pie looks both beautiful and delicious! I was wanting to ask your permission to use this recipe in a school project. We have to "build a city" and have a main attraction, ours is a pie shop, and we love this recipe and would like to use it for the "best selling pie". Thanks. Also cant wait to try my hand at baking this!


I just made the best pie crust ever (and I've been making pie for decades) using your the Double-Crust Pie Crust recipe for blackberry pie! I used the egg wash and sugar on the top crust, and it is flaky and beautiful! I used frozen Pacific Northwest little wild mountain blackberries (Rubus ursinus that my husband and I picked by our cabin on the Hoh River - they have an amazing flavor! The pie hasn't cooled yet, but I hope that following your recipe will make the pie less runny than it usually is. However, I couldn't wait to tell you how excited I am about the crust recipe! Thank you!

Have you tried it using fresh berries? I used fresh so I skipped the frozen berry note. Maybe I'll try it again with frozen sometime. Hubby said that was the best pie crust he's ever eaten and I had to agree! SO GOOD!

Best pie ever. Just made it for my husband's birthday. He requested a blackberry pie. He is from the south so he grew up picking fresh blackberries. I bought mine at the local grocery store, and they made a delicious pie.

Made this pie twice in 2 weeks. My husband and daughter both said it was the best pie crust they ever had and to always make it this way. I used fresh berries and it was the perfect filling. Thank-you for the recipe

That's a good point and you might be right because I don't think I have ever had that much liquid from thawed blackberries. I would either only use probably 1 1/2 to 2 cups of that liquid at most OR the alternative would be to go ahead and cook your blackberry filling on the stovetop first so you could be sure it thickens up. I would add the blackberries, juice, sugar, and cornstarch to a large pan, then cook it over medium to medium-high heat until it thickens. Maybe start with 2 cups of the liquid and see how it goes? If the mixture doesn't thicken you can add additional cornstarch by whisking it with a few tablespoons of cold reserved liquid to make a slurry that you can drizzle in. Then you would want to let the filling cool completely before adding it to your crust and baking the pie. Now I feel like I need to make this again and measure the exact amount of liquid that comes off my blackberries. 006ab0faaa

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