Every summer I am amazed how there are so many varieties of berries and how different they taste. I haven’t made blackberry jam in quite a few years. I’ve already canned up some blue+black jam and I’m planning to make razzleberry jam again this year because it is sooooooo good but I really like the taste of blackberries on their own so at the farmer’s market last weekend I bought six pints. One-and-a-half pints were frozen but the rest were cooked up into this simple jam.
FRUIT: 4.5 pints blackberries
SOURCE: farmers market
RECIPE: 5 cups mashed blackberries, 3 cups sugar, .25 cups lemon juice, 3 teaspoons calcium water, 3 teaspoons pamona pectin
YIELD: 6 half-pints and about a quarter-pint in the fridge