Any-Berry Jam

4 cups crushed blueberries, blackberries, raspberries, or strawberries (hulled). Crush the berries with a potato masher before measuring. If the strawberries are not crushably ripe, slice them first.
1 ½ cups sugar
1 pouch powdered or liquid pectin

Put the berries in a large, heavy pot. Stir together the sugar and pectin in a bowl (if you are using liquid pectin, skip this step), then stir the sugar and pectin thoroughly into the berry mixture. Bring the berries to a boil over medium-high heat, stirring constantly. You are looking for a full, rolling boil--the kind that can't be stirred down. Boil for one minute, then ladle the jam into very clean jars (leave an inch of headroom for expansion in the freezer), cap, cool to room temperature, and then use or freeze.

(It needs to be frozen as it has much less sugar than what you need to store at room temperature.)

Makes 4-5 cups

Source

Blackberry cobbler

4 cups fresh blackberries
1 egg
1 cup sugar
1 cup flour
6 tablespoons melted butter
vanilla ice cream

Put blackberries in a gresed 8"x8-2 pan pan and sprinkle with a dusting of sugar if you like

Mix egg, sugar and flour in a bowl. Stir until the mix has a cornmeal-like consistency.

Sprinkle mixture over blackberries, drizzle melted butter over all. Do not stir.

Cook 30-35 minutes at 375 degree F or until lightly browned on top.

Serve with ice cream.

From here