Well, the other day I decided my two younger boys
needed to get busy and do something.
I know it was awfully hot out, but my intentions were good - get them outside doing something that should be fun, get them all hot and sweaty, then throw them in the pool to cool off.
So I decided they should help me pick the blackberries that grow wild around our property.
Why should I have all the fun, right?
They started out as
enthusiastic berry pickers, happily filling plastic containers with
berries and staining their hands a most glorious shade of purple.
Then thorns started pricking tender fingers and heat stroke set in (well, to hear them tell it). Oh, and did I mention the mosquitoes? Needless to say, I was soon the lone berry hunter.
When I finished, I had about 5 cups of plump, juicy blackberries.
Time to make jam. This was a new adventure for me.
Actually every canning blog I've written so far has been a first effort.
I looked at the recipe on the pectin box and thought I had enough berries.
Boy was I wrong!
After crushing the berries and straining out some of the seeds,
let's just say I came up short.
I had about 2 cups of crushed berries.
Now what? Add peaches. I still had some left from other canning adventures.
There was a recipe for blackberry-peach freezer jam on the box, but not one for canning.
Still, I adapted it and it worked out pretty well.
It took 4 cups of chopped peaches.
Toss all the fruit in a big pot and add the sugar.
Bring the mixture to a rolling boil.
A rolling boil means that the fruit mixture doesn't stop boiling when it's stirred.
Add the pectin and boil for one more minute, then remove from heat.
Pour into hot, sterilized jars.
Wipe the rims and threads clean with a damp paper towel.
Then top with a hot lid and ring.
Process 10 minutes in a boiling water bath (longer at higher elevations).
Now you have jam.
I had a little left over.
It's really tasty on these little, buttery crackers.
And it looks so pretty in the jars. Yum!
Thanks for dropping by!