Blackberry is an easily available spring fruit (recipes for homemade wine and juice)
Blackberry thrives best in airy places exposed to direct sunlight. Blackberry should be protected from frost and wind because it is sensitive to cold. Temperatures below -15 degrees C can cause considerable damage to the shoots of most blackberry varieties.
The blackberry forms a lush bush that should be supported with wire. This will make harvesting easier and the surrounding area will be neater for maintenance.
Blackberries do not require special agrotechnical measures to ripen abundantly. It reproduces easily. Young one-year shoots (lying on the ground) take root quickly. Already in the second year, they drive above-ground branches that wither after flowering and fruit formation. New shoots mature from the underground part of the plant. They take on the role of the dead and thus the plant is permanently renewed.
The blackberry thrives in almost all types of soil and at all altitudes (but produces the best fruit in a permeable soil rich in nutrients, with 2% to 4% humus and a pH of 6.0 to 6.5. Sandy loam suits blackberries best. By adding sand and “difficult soils with poor drainage” can be improved with peat before growing blackberries. The blackberry root does not tolerate excessive humidity.
The plant produces abundant fruits, so it needs enough sun, water and organic matter. Therefore, enrich the soil with manure when growing blackberries. Then add additional nutrition with fertilizer.
Blackberries ripen successively, so you will have abundant tasty fruits for more than a month. Blackberry grows quickly, is easy to grow and produces abundant fruit, so it is recommended for cultivation in all gardens.
Wild blackberry is a wild plant on the edges of forests and meadows, but it has been cultivated since ancient times. Through selection, species with large fruits were selected from nature. The original species grows bushy with bent branches that are up to 3 meters long. The branches are covered with spines that are used to attach the fruit and to protect against pests.
Today, there are also blackberry species without thorns that can be easily grown in gardens and allotments.
Blackberry juice without preservatives – wash 5 kg of fresh blackberries. Cook in a large pot for 10 minutes on low heat. Then mash the blackberries in a blender or grind in a meat grinder. Strain the mixture through a strainer if you want juice without any sticky fruit residue. Then put the pot with the juice back on the stove and add up to 2 kg of sugar. Keep on low, stirring constantly, until the sugar melts. Add lemon sugar. Pour the juice into glass bottles and put cellophane over the lid. Let it stand at room temperature and then keep it in a dark and cool room.
Blackberry wine is made from 5 kg of blackberries and 1.5 kg of sugar. In a pot, mash the blackberries well and add sugar. Cover with a dark cloth and keep in a cool and dark place for 7 days. A thick layer will appear on the surface, which you will remove with a fork. Strain the wine through a strainer. Keep wine bottles in a dark and cool place.
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