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After apple picking to welcome fall I realized that we were yet to bid farewell to summer. So we gathered our buckets and with SweetPea on my back we headed out to do some end of summer blackberry picking. A wonderful friend invited us to go along with her and her children and we spend a magnificent hour with the sun caressing down on our skins, the aroma of warm blackberries thick in the air and lingering piles of bear poop it was really best not to step in.
We came home with eight cups of blackberries and hands full of cuts and thorns but it was more than worth the slight discomforts. Half of the summer berries were combined with our fall apples to create delicious apple/blackberry cobbler a delightful meeting of the seasons.
With the other half of the blackberries I made two pints of blackberry jam in hopes of capturing the summer season to be relived and enjoyed on those cold winter days when it’s hard to remember the feeling of the warm sunshine.
India’s Roses Super Scrumptious Blackberry Jam
4 cups Blackberries
2-3 cups Sugar
Pour blackberries into a heavy bottomed saucepan and mash with a fork or potato masher. Turn heat to low/medium and allow berries to reduce for 15 minutes stirring occasionally. Add sugar and bring to boil stirring consistently. Turn heat down and stir constantly until the mixture reaches 214° F. Remove from heat and allow to cool.
Now I’ve attempted to make blackberry jam before and failed miserably (which you can read about here), but this time it came out much better, and since I don’t have all of the equipment it takes to preserve my yummy Jam I divvied it up into freezer safe containers and chose to preserve it that way.
I did learn that last years failure could be contributed to the cast iron enamel pot that I tried to make my jam in; it just got to hot and burnt the sugar. This year I used a copper bottom steal saucepan and that was far more effective!