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The tayberry is one of numerous hybrid berries formed by cross-breeding a blackberry with a raspberry. It was established in Scotland and is named after the Scottish river Tay.

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Tayberry fruit

Scientific Name:Rubus x

Tayberry fruit grows frequently in little home gardens. The fruit is eaten uncooked or made into fruits spreads or desserts. The tayberry is less acidic than the loganberry, with a strong tart flavor.

Health benefits

  • A fine source of vitamin C such as Anti-ageing, wound healing, decreasing blood cholesterol and avoidance of infections
  • Assists the body in fascinating iron
  • Bioflavonoid as healthy as being a fine source of folate and fiber
  • Folate is required for the production and maintenance of new cells. This is particularly significant during periods of quick cell division and growth such as childhood and pregnancy
  • It's important for pregnant women to prevent neural tube defects in the unborn baby
  • The tayberry fruit and the leaves are a good home medicine for diarrhea where chewing the leaves is to help cure bleeding gums

Nutrient Content

Nutrition Nutritive value
Calories 25g
Vitamin A 33IU
Calcium 2.5E-14g
Iron 6.9E-16g

Chemical properties

Nutrition Nutritive value
Magnesium 2.2E-14g
Phosphorus 2.9E-14g
Glucose 1.86g
Fructose 2.35g
Dietary Fiber6.5g

Uses of Tayberry

tayberry wine
  • Wine has also been made from the tayberry, moreover it is said to be refreshing
  • Eating these berries raw is also yummy
  • There are a plenty of recipes available for making jams and pies with tayberries


Tayberry Jam Recipe

Tayberry Jam RecipeIngredients (Yield: 2 cups)
  • 2 cups sugar
  • 2 cups tayberries

How to prepare?

Place tayberries in an average saucepan. Bring to a full boil over high heat. After berries heat up, crush with a potato masher. Allow the berries to boil thoroughly for 1 minute, stirring frequently. Add sugar, and boil for about 5 minutes till the mixture becomes thick and syrupy. Measure the tayberry mixture into sterile jars about 1/4 inches from the top. Seal and allow the content to cool. The jars will seal totally as they cool down.

Low-Sugar Tayberry Jam

Tayberry low sugar jamIngredients (Yield: 2 cups)
  • 2 cups tayberries
  • 1/3 cup granulated sugar
  • 1 tablespoon Splenda

How to prepare?

Mix the tayberries, sugar and splenda over moderate heat. Get to a boil and mix frequently till the tayberries and sugar develop into thick syrup. Ladle into sterile jars and allow it to cool. The jars will seal totally as they cool down. The jam needs to be refrigerated, since this recipe uses a sugar substitute. The jam will stay for about 2 weeks in the refrigerator.

Tayberry and Pear Jam

Tayberry pear jamIngredients (Yield: 3 pints)
  • 2 cups chopped and peeled pears
  • 2 cups tayberries
  • 6 cups sugar
  • 2 tablespoon lemon juice
  • 2 tablespoon finely grated orange peel
  • 3oz liquid fruit pectin

How to prepare?

Mix the above ingredients pears, tayberries and sugar until it comes to a rolling boil, rousing frequently. While boiling, mix in pectin, and allow it to come back to a full rolling boil. Remove it from heat. Glide foam, and then carefully measure the combination into sterile pint jars about 3/4 full. The jars can be processed for 10 minutes in hot-water. Allow it to cool and the jars must seal as they cool.

Tayberry and Apple Jam

Tayberry apple jamIngredients (Yield: 3 pints)
  • 2 cups chopped and peeled pears
  • 2 cups tayberries
  • 6 cups sugar
  • 2 tablespoon lemon juice
  • 4oz water
  • 3oz liquid fruit pectin

How to prepare?

Mix the above ingredients apples, lemon juice, sugar, water and tayberries. Cook over average heat for about 15 minutes. Further add sugar and pectin to the mixture, and heat for about 5 minutes, stirring frequently and ladle the combination into jars. Affix lids, and allow cooling. If the jars don’t seal, place them into a warm-water for 10 minutes and then let cool.
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