Best 6 Berry Bubbles Recipes

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Are you searching for a mouthwatering treat that is also visually stunning? Look no further than berry bubbles! These delightful little morsels are made with a combination of berries, sugar, and gelatin, and they are sure to impress your friends and family. With their vibrant colors and unique texture, berry bubbles are the perfect dessert for any occasion. Whether you are hosting a party or simply want to satisfy your sweet tooth, these treats are sure to be a hit.

Let's cook with our recipes!

BERRY BUBBLES



Berry Bubbles image

Make and share this Berry Bubbles recipe from Food.com.

Provided by katew

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 punnet strawberry, hulled and washed
2 tablespoons caster sugar
1 1/2 cups cranberry juice
sparkling wine, to top up

Steps:

  • Blend berries, juice and sugar in blender till smooth.
  • place into wine glass and top up with chilled sparkling wine.

Nutrition Facts : Calories 76.6, Fat 0.1, Sodium 2, Carbohydrate 19.4, Fiber 0.1, Sugar 17.7

BERRY JAM



Berry Jam image

Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.

Provided by Alison Roman

Categories     jams, jellies and preserves

Time 1h15m

Yield 4 to 6 cups (4 to 6 8-ounce jars)

Number Of Ingredients 4

4 pounds/1.8 kilograms whole blueberries or raspberries; blackberries, halved lengthwise; or 4 1/2 pounds/2 kilograms strawberries, hulled and quartered (see note)
3 cups/600 grams granulated sugar
3 to 4 tablespoons fresh lemon or lime juice (from about 2 lemons or limes)
Add-ins (optional, see note)

Steps:

  • Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
  • Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
  • As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
  • Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.

BUMBLEBERRY PIE I



Bumbleberry Pie I image

This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb.

Provided by Doreen Wetheral

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 7

2 (9 inch) unbaked pie crusts
1 ⅓ cups white sugar
⅓ cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
  • Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 67.2 g, Fat 14.5 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 280.6 mg, Sugar 38.3 g

CLASSIC BLUEBERRY BUCKLE



Classic Blueberry Buckle image

This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. -Carol Dolan, Mount Laurel, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 14

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture. , Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.

Nutrition Facts : Calories 390 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 282mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

BUMBLEBERRY PIE II



Bumbleberry Pie II image

I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!

Provided by TEDDYMOM1

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h45m

Yield 16

Number Of Ingredients 17

5 ½ cups all-purpose flour
¼ teaspoon salt
2 cups shortening
¾ cup cold water
1 egg
1 tablespoon vinegar
4 cups apples - peeled, cored and chopped
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons lemon juice
2 cups white sugar
⅔ cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
  • In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
  • Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 73.7 g, Cholesterol 24.4 mg, Fat 27 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 43.9 mg, Sugar 32.1 g

VERY BERRY SPREAD



Very Berry Spread image

Two kinds of berries make this jam deliciously different. I always keep some on hand.-Irene Hagel, Choiceland, Saskatchewan

Provided by Taste of Home

Time 25m

Yield about 8 half-pints.

Number Of Ingredients 6

5 cups fresh or frozen raspberries
3 cups fresh or frozen blueberries
1 tablespoon bottled lemon juice
1 tablespoon grated lemon zest
1 package (1-3/4 ounces) powdered fruit pectin
6 cups sugar

Steps:

  • In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

Tips for Making Perfect Berry Bubbles:

- Always use fresh berries. Frozen berries will not hold their shape as well and will make the bubbles mushy. - Use a variety of berries to create different colors and flavors. - Toss the berries in a small amount of flour before coating them in the batter. This will help the batter adhere to the berries. - Be sure to coat the berries completely in the batter. Any exposed berries will not bubble up properly. - Fry the bubbles in hot oil until they are golden brown and crispy. - Drain the bubbles on paper towels to remove excess oil. - Serve the bubbles immediately with your favorite dipping sauce.

Conclusion:

Berry bubbles are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a batch of berry bubbles that will impress your friends and family. So next time you're looking for a fun and festive snack, give berry bubbles a try. You won't be disappointed!

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