We have acres and acres of blackberries, but they are protected my thorns that will reach out and get you! I did brave them a few times this year so I could make and can some yummies for later. I did fight record heat, chiggers and man eating briers! It was worth it though, 12 half pints of jam, some pancakes and ice cream topping later!
They were everywhere! I even found a swarm of honey bees on one of my trips for berries, but that is another blog post.
David made his first batch of pancakes! He made his last few with blackberries!
Here is the recipe I used for the jam from the Ball Canning website:
Makes about 8 (8 oz) half pintsFor an easy and delicious way to enjoy black raspberries year-round, preserve them with this recipe for Black Raspberry Jam.
You will need:
1/4 cup lemon juice
1 3-oz pouch Ball® RealFruit® Liquid Pectin
1/2 tsp butter or margarine, optional
7 cups sugar
8 (8 oz) half pint glass preserving jars with lids and bands
2.) COMBINE prepared berries with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.