I made it exactly by the recipe, including the cloves. I saved out enough of the batch for supper that night and processed the rest (a full canner load). I had never used the dried beans (rehydrated per the recipe) before, and thought they tasted rather bland in the unprocessed supper batch of chili. I was pleasantly surprised when I opened one of the processed jars--the flavors and texture were much improved and matured by the pressure canning. If you do a taste test prior to processing and are thinking of adjusting the seasonings--I would wait. You can always adjust seasonings after opening the jars, but you can't take it back once you put it in! I've heard that cloves can give a strong taste in canning, but this is a small amount in the recipe. It does NOT give it a clove taste, and after tasting it, I doubt I could even identify that it had cloves in it. On the other hand, when I make this again, I won't leave it out because the whole recipe works as-is. I hope you like it as much as I did. Jill

Bobbi, I can't remember where I got this last year, but I helped my neighbor make this last year and it must have been good, it didn't last long, lol I think we did half straining it thru cheesecloth for the seedless batch. Good luck whichever one you use It's awfully nice of you to do this. COAST BLACKBERRY JAM 6 c. fresh or frozen sugar free blackberries 6 tbsp. cornstarch 1/2 c. apple juice concentrate (unsweetened) 1/4 c. cold water 1 pkg. unflavored gelatin 1 tbsp. lemon juice (optional) Cook blackberries in microwave or over low heat until just boiling. Meanwhile soften gelatin in 2 tablespoons cold water. Stir cornstarch into remaining water until smooth. Add apple juice concentrate, gelatin and cornstarch to hot blackberries. Stir and cook over low heat until thick and clear. Remove from heat, put in containers and refrigerate. Serve when firm. Remember to keep this jam refrigerated in between use, as it can spoil more quickly that sugared jams.

Cobbler? Pie (you could re-freeze after baking)? And here's a bar cookie type recipe that is very good. Nutty Blackberry Pie Bars Crust: 1/2 cup butter (3/4 c.) 1 1/2 cup flour (2 c.) 2 tablespoons sugar (3 T.) Filling: 1 1/2 cup sugar 4 cups blackberries 3/4 cup flour 1/2 teaspoon cinnamon Topping: Very "generous" measurements!! 1/2 cup sugar 1/3 cup butter, softened 3/4 cup flour 1/3 teaspoon cinnamon 1/3 cup finely chopped pecans (optional) Melt butter in 9 x 13 pan at 350 degrees. Add flour and sugar and press into bottom of pan. Mix filling ingredients and pour over crust. Mix topping ingredients and sprinkle over filling. Bake at 350 for 1 hour. Cool and cut into squares. _______________________________________________ These are in my "TO TRY" file............. _______________________________________________ BLACKBERRY - SOUR CREAM PIE Printed from COOKS.COM 4 c. fresh blackberries 1 unbaked 9" pie shell Sugar 1 c. sifted flour 1/4 tsp. salt 1 c. sour cream Place blackberries in pie shell. Sift 1 1/4 cups sugar, flour and salt into sour cream into bowl; mix well. Pour over blackberries. Sprinkle 2 tablespoons sugar over top. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees. Bake for 30 minutes longer. Cool on wire rack. _______________ Blackberry and Apple Pie An apple blackberry pie recipe with cinnamon and nutmeg. INGREDIENTS: 2 1/2 pounds apples, peeled, cored, sliced  2 cups blackberries, fresh or frozen  1 cup granulated sugar  1 1/2 teaspoons ground cinnamon  1/2 teaspoon ground nutmeg  2 tablespoons flour  1 tablespoon butter, cut in small pieces  pie shell for two-crust 9-inch pie PREPARATION: Preheat oven to 375°. Mix the apples and blackberries together in a large bowl. In another bowl, combine the sugar, spices, and flour; gently mix into the fruit mixture. Line a 9-inch pie plate with bottom crust. Spoon the fruit filling into the prepared crust, then dot with butter. Top with the remaining pie crust, leaving a slight overhang. Crimp the edges of the top and bottom crusts together, sealing the fruit into the shell. Whisk the egg yolk and milk together, and brush this wash over the top crust. With a sharp knive, make several slits in the top crist to allow steam to escape. Bake at 375° for 1 to 1 1/4 hours, or until the apples are tender. If crust seems to be browning too quickly, reduce the heat to 325 degrees. ________________________________ Blackberry BBQ Sauce INGREDIENTS  1/2 cup blackberry preserves  1 1/2 cups ketchup  1/8 cup brown sugar  1/8 teaspoon cayenne pepper  1/4 teaspoon mustard powder  2 tablespoons red wine vinegar DIRECTIONS 1. In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling. __________________________________ Blackberry Galette Ingredients: 1½ C all purpose flour 1 T sugar 1 t baking powder ½ t salt 6 T cold unsalted butter, cut into pieces 4½ T sour cream 2½ C blackberries 2 T sugar 1 pinch salt 1 T milk Preheat oven to 400°. Combine flour, sugar, baking powder and salt in the bowl of a food processor. Add butter and process until mixture looks like pebbles. Add sour cream and mix to combine. Remove from processor and knead lightly until just coming together. Wrap in plastic wrap and chill for 30 minutes before using. Meanwhile, mix blackberries with sugar and salt and let sit until dough has been rolled out. Roll out dough into a circle and fill with blackberry mixture, leaving about 4 to 4½ inches on the edges. Fold sides towards the middle, making the galette somewhat round. Brush edges with milk and sprinkle with sugar. Bake in preheated oven for 35-40 minutes, until golden brown. Let cool approximately 10 minutes before serving. __________________________________ Blackberry Muffins 2 cups all purpose flour 1 Tbsp baking powder 1/2 teaspoon salt 2 large eggs 1 cup sour cream 1 teaspoon milk 2/3 cup sugar 8 Tbsp warm melted butter (1 stick) 1 teaspoon vanilla 11 oz of fresh blackberries, cut in half (often available at Trader Joe's) (You can use frozen blackberries if fresh are not available.) 1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.) 2 Whisk together the flour, baking powder and salt in a large bowl. 3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. 4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth. 5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking. ______________________ Blackberry Yummies A perfect treat for summertime or in the winter with frozen blackberries. My preschool/elementary school kids want this for their birthday treat! If you don't have mace on hand, go ahead and use nutmeg. Makes 1 - 8x8 inch pan (16 servings). Printed from Allrecipes, Submitted by Joan Clarke 3 tablespoons butter 1 cup white sugar 1 egg 1 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 tablespoon ground cinnamon 1 pinch ground mace 2 tablespoons distilled white vinegar 1/3 cup apple juice 1 1/4 cups fresh blackberries Directions 1. Preheat oven to 325 degrees C (165 degrees C). Lightly grease one 8x8 inch baking pan. 2. In large bowl beat the butter or margarine together until light and fluffy. Add the egg and beat well. 3. Combine the flour, slat baking soda, cinnamon and mace or nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries. 4. Pour batter into the prepared pan and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes. Let cool in pan and cut into squares. I have wild blackberries in my yard.......can ya tell???!? LOL Deanna

I've never frozen it, but I canned a strawberry/lemonade concentrate when the girls were still at home and they loved it. I'd probably start with something like half lemon juice/half sugar, add the amount that would fill one cube of an ice cube tray to a glass, add water and taste it. That way you can adjust the sugar to more or less sweet, depending on how you like it and how sweet the lemons are. I freeze plain lemon juice and if you freeze it there's nothing needed to "preserve" it, so other than getting the ratio of sugar to lemon juice correct there's no issue. What a delicious problem to have! Annie