Sweet joy-black raspberries growing wild beside our garage.
Cleaned and ready for a quick freeze until I have enough to make some raspberry jam or ice cream OR BOTH!
I spread them out on a baking sheet after they’ve been washed, dried with a paper towel and then spread them out. Pop them in the freezer!
They’re really nice this year and sooooo sweet!
We got a 12 ounce Cool Whip bowl full.
We should have another bowl full by the weekend and then another patch on the farm should start ripening! I’m so excited that I have something to finally store for the winter of 2018.
They’re wild and ripening!
Black raspberry bushes behind our garage.
We’re thinking ice cream and jelly, nothing to beat fresh made ice cream with raspberries mixed in. I have to pick them daily because the chickens have found the stash and are eating what they can reach. We’ve picked about a gallon so far and should get at least that many more from this small patch.
First pickings cleaned and ready for the freezer.
There’s three clumps of wild raspberries behind our garage. They’ll be gone before we know it.
There’s an old freezer filled with scrap metal sitting in the middle of the clumps. Next year I hope the freezer and old metal will be gone and the bushes spread with more delicious fruit.
When I clean them, I drain all of the water off and spread them out on a cookie sheet. Once they’re frozen I put all of them in large Ziploc freezer bags. They stay loose and I can take out a cup or whatever my recipe needs and reseal the rest. The bags don’t take up a lot of freezer space. In the winter if I want to make jam it’s very convenient to take out just what’s needed. We like to put them on a bowl of ice cream and it only takes a couple of minutes to thaw them just for the ice cream. How about a fruit cobbler hot out of the oven in the wintertime!
It has been so unbearably hot the last few weeks. I’ve been shutting down the windows first thing in the morning and pulling the shades to keep the cool night air in and the hot out. At sundown we open everything up again. I’m doing very little cooking as well as hubby! This kind of weather slows down the appetite which is a blessing for my belly and hips and we eat lots of salads. And on that point, I have had a grand hankering for some homemade ice cream. Peach preferably or cherry since I have both of those fresh from the market. Anyway, hubby asked last evening when I was planning to make that ice cream and I told him as soon as he got the ice cream maker out of storage. Within thirty minutes, we had everything out, cleaned up and ready to crank it up!!! I was so good!!!!!!!!!!!!!!!!!!!!! I’ve included my recipe below and the next batch will have the peaches or cherries in. I said next because I wasn’t sure the recipe below was our favorite so we decided to go easy the first time around. The recipe card has been starred with some extra notes for the best darned homemade ice cream in the whole world, even if we did make it!! Here’s the recipe:
Mix together the following and pour it into the ice cream can for process and follow your
ice cream machine instructions from here:
2 quarts heavy cream
2 cups of sugar
1 tablespoon of vanilla
1/4 teaspoon of salt
Mix together until the sugar is dissolved & process. If you are going to add fruit, puree it first and cut back on the cream & sugar a little or it will cause the can to run over! This recipe made a full gallon for us and it’s divine!!
Did I say my belly and hips were being blessed by the heat?? NOT!!!!