Summertime = Blackberry Time

What's not to love about blackberries (besides their pesky pesky thorns)? They're the epitome of summertime goodness - sweet and tart, all rolled into one. We went to blackberry picking this morning and easily picked over 10 pounds in an hour or so!

I had the enviable task of deciding what to do with all these lovely berries on my counter. Settled on preserving the blackberries into jam that will last long into the rainy season. As an added bonus, I had just enough leftover to make a batch of blackberry chip ice cream! Don't you just wish you are at my house? Come over, and I promise I'll share!

Homemade Blackberry Jam
modified from Paula Deen
makes 6 half-pint jars

5 cups whole blackberries
3 1/2 cups white sugar
1 tablespoon lemon juice
6 tablespoons dry pectin (1.75 ounce package)

Directions:

1. Puree blackberries in blender. (You can strain the blackberry puree if you prefer seedless jam. I like mine seedy!) Combine blackberry puree, sugar, and lemon juice in large pot on high heat. Bring to boil while stirring constantly. Stir in pectin and continue boiling for 1 minute. Remove from heat and skim off foam from the surface. 
2. Sterilize jars and lids in simmering water for 10 minutes directly before using. 
3. While blackberry mixture is still hot, ladle or pour into the hot, sterilized jars, filling within 1/4 inch from top. Wipe rims with a clean, damp cloth, then tightly seal jars with lids and rings.
4. Process in boiling water for 10 minutes, making sure water covers the top of the jars. Remove from water bath and allow to cool. 

Tips about canning:

-Pectin can take up to 24 to 48 hours to set. If your jam is runny, be patient and check in a few days.

-For tips about runny jam, check out this website for ways to fix. 

-Or if you're lazy, just call runny jam "old-fashioned preserves" and use over ice cream, waffles, pancakes, crepes... the possibilities are endless! 

Boiling that blackberry goodness!