Berry Picking Adventure & Recipe for Blackberry Jam

Friday, September 4, 2009


Last weekend the husband and I went on a mini-road trip just outside the city. Neither of us had ever been to Westham Island before, but my brother had worked at the bird sanctuary there during a previous summer. E packed up a simple picnic lunch for us and off we went. We arrived a bit late and the sanctuary was closing so we just had our little picnic near a duck pond.




Just outside the bird sanctuary we noticed several cars parked on the side of the road. People were picking wild blackberries. E was super excited. He's crazy about any kind of berries so of course we stopped. He grabbed the bowl we had used for the picnic and in just a few minutes he'd collected a couple pounds of sweet ripe blackberries.


Shortly after this a couple dogs escaped their yard, and ran onto the street barking at us. We made a mad dash for the car, but the owner came out, and the dogs proceeded to lick E all over with slobbery tongues.


That night we made blackberry jam. E wanted to make jam like he had growing up. We experimented a little and this is what we came up with. The chunky berries create a lovely burst of juicy flavor when you bite into them. The jam was perfect, and just like he remembered.



Recipe: Whole Blackberry Jam

homemade blackberry jam
Ingredients:
  • 4 cups blackberries
  • Juice from 1 lemon
  • 3 1/2 cups sugar


Directions:
  1. On the stove gently combine blackberries, sugar and lemon. Be gentle so that the berries stay whole.
  2. Bring the mix to a boil, and lower the heat. Simmer for 20 minutes.
  3. Let cool. The jam will thicken as it cools.
  4. Store in the fridge up to 1 week.
P.S. If you don't want chunky jam, just stir briskly so that the berries get mashed in the pot as it cooks.
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