I think you may not clearly understand how much I love blackberries.
Let’s just say that if I had to pick one fruit to live off of, it would be blackberries.
Because of this
obsession affection, I’ve gone out twice since my last blackberry recipe about a week ago. We’ve got bags of frozen berries to help us through the winter. (Well, unless I continue to use them like I have been.)
You might remember that I made some very tasty strawberry freezer jam early in the summer. (Amazingly enough, we still have some left – which is very impressive for my house.) Anyways, it turned out so good, that I decided to take some of my blackberries and make a little blackberry jam, too.
Same as here, except substitute 3 c crushed blackberries (that you can sieve to remove seeds) for the strawberries – and use 5 1/4 c sugar.
(Yes, 5 1/4 c — this is not a recipe for those afraid of sugar. It’s so worth it, though!)
I kinda love re-doing a recipe I’ve done before with just minimal changes. It means I actually know what I’m doing – always a bonus!
My only hiccup was that I attempted to sieve my berries. My oldest had destroyed our largest strainer last week (long story), so all I had was a small one. I dumped in some berries and tried to push out the liquid – but it really didn’t work well. So I decided to bite the bullet and just deal with seeds. I think we’ll survive, somehow.
It was. The several spoonfuls I had confirmed that it was marvelous. (Obviously good enough to eat on its own, with a spoon. 🙂 )
I’m very excited to have these gems waiting for us this winter.
If they make it that long.