Blackberry season is upon us. Here in the Lower Rogue River valleys wild blackberries grow to amazing proportions and have a sweet berry citrus flavor. Many locals go out and pick dozens of flats for pies and preserves. Here are a few ideas for your harvest.
Blackberry Jam
4 Lbs. Fresh Berries
2c. Sugar
Juice of 1 lemon.
Zest of 1 lemon
1 Pkg. Pectin
Rinse your fruit lightly in ICE COLD WATER
Take 1 pound of fruit and slowly simmer with 1/4 c. water.
When fruit is mostly cooked through, remove from heat and slowly mix in sugar until dissolved.
Place remaining fruit in a mixing bowl large enough to allow thorough mixing.
Pour slightly cooled cooked fruit and sugar mixture over the raw fruit.
Add the juice and zest.
Evenly sprinkle pectin over the fruit.
Gently fold fruit to incorporate the pectin.
Use a jar funnel to full the STERILE jar of your choice.
Fill mostly full and secure with lids.
They will keep in the fridge for about 3 weeks.
Or put I plastic containers and freeze for up to a year.
Add finely diced Fresh Jalapeno for a little kick.
Strain the seeds for a Jelly
Blackberry Pancake Syrup
2 Lbs. Blackberries
4 c. Sugar
2 c. Water
1 Bottle Light Corn Syrup (any brand)
Crush and mill berries to remove seeds. (A strainer works in a pinch if you don't have a food mill)
In a large enough sauce pot to accommodate the ingredients coming to a boil, add all the ingredients.
Slowly bring up to a light simmer. (Starts bubbling mere seconds after stirring.)
Simmer for about 10 minutes uncovered. (So it won't boil over & make a mess)
Keep an eye on the heat. The goal is to render it food safe & VERY lightly caramelize the sugar.
Allow to cool and fill a few STERILE pretty bottles for yourself or as a gift.
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