I did my fair share of canning last week. Though it’s time consuming, canning and freezing fresh, local food makes me feel like a successful person. Every time each little lid pops to seal I do a little happy dance and high five whoever is nearby. No kidding.
One of Bob’s coworkers bought a house recently. At the end of his first summer there, he discovered he was the proud owner of a glorious, wild blackberry patch. He kindly offered to let us come pick our fill. And boy, did we! In total, we picked 16 lbs of blackberries this summer!
In exchange for his assistance in picking, Bob requested a batch of jam. And I was willing to oblige. Plus–it gave me an excuse to try my hand at a pectin free jam. Blackberries are a fruit that is naturally high in pectin, so you don’t need to add any. Win! In order to make it jell, you simply need to cook it longer.
I followed the recipe on Deep South Dish. It yields a pretty delicious jam!