The different liqueurs are not a safety issue. It's purely a flavor issue. Personally I'd find it a bit weird to put a raspberry flavored liqueur with blackberries, but I'm not eating it so my opinion doesn't matter.

I've mostly made jam with blackberries. Plain blackberry. Blackberry peach. Blackberry vanilla. I've also made blackberry applesauce, which is especially yummy.

You could always can plain blackberries to make cobbler or muffins all winter.

Wine?
Ice cream topping?
Syrup? (makes a nice gift)

I just used frozen blackberries to top the recipe linked below. Can't wait to try them tonight!

Deanna

Here is a link that might be useful: Blackberry Cheesecake Squares

Chambord is one of my favorite flavor additions in jams. I add some sort of liqueur to most of my jam recipes--I find that even in very small amounts, it boosts the other flavors. Most of what I make is lowish sugar, and the balance it creates is helpful. It's really good in a peach jam too, not just berry. Doesn't leave the jam tasting of berries, but does intensify the peach flavor. I'm only talking of 1-2 Tbsp per batch. Lasts a long time.

Wine is another nice one with berries--I like a Moscato or Zinfandel. I take a bottle of decent cheap and boil it down to less than half a cup so that I have the concentrated flavor without all the extra liquid.

Pixie--Chambord is a black raspberry liqueur, so the flavor would match pretty well. I'm guessing the recipe originally listed something different because it's a little spendy.

Juice. Just plain juice. There's just so much jelly and jam we can eat, and after I've made several loaves of blackberry bread, I juice and can the rest of them. If time is an issue, I freeze them until I have time to process. The canned juice is very good, sweetened or not, depending on your berries, made into other drinks, such as blackberry lemonade, or added to tea. Ball Blue Book has the recipe for canning blackberry juice.