We made the first little pot of jam yesterday afternoon.
Some friends brought over a bowl of blackberries. We ate a few. The berries looked up at me and begged to be made into jam. What else could I do but comply?
Blackberries are ripe and growing wild all over the place for the next week or two. I wish everyone would go out and pick at least a quart or two to make some jam. It would make them so pleased and satisfied.
Here is the way I make blackberry jam, courtesy of one of my most old-fashioned cookbooks:
Place rinsed berries in a pan. Mash with a potato masher. Bring to a boil. Boil til half the liquid has evaporated. Add 2/3 cup sugar (I prefer to use an organic evaporated cane juice) to each cup of ripe berries. Boil, stirring constantly until the jam will coat the back of a spoon. Pour into sterilized jelly jars and top with a lid if you are going to eat right away (as in the next few weeks) or seal with melted paraffin if you plan on keeping the jam for months.
Took me less than half and hour. Made the children very happy. Guess we will try to pick more berries and make more jam.
BTW, I prefer to leave the seeds in the jam. It is blackberry, for goodness' sake.
AND, might I suggest to my readers, if anyone out there does plan on picking wild berries, and I hope you will, be sure to wear long pants, long sleeves and take a nice soapy shower when you get back home. Poison Ivy, ticks and chiggers love berry patches.
Thank you God for blackberry jam.