Thank you to my friend Celina for sharing her family blackberry patch!
We tried a new blackberry recipe this year: blackberry-port jam. It came from Better Homes & Gardens Canning Cookbook (August 2011).
4 cups blackberries
5 1/2 cups sugar
1 cup vintage port (we used Sandeman)
1/4 teaspoon groiund cloves
Gently crush berries in a cookpot while heating. After crushing slowly add sugar so it dissolves. When all sugar has been added, then add the port and cloves. Bring to a full rolling boil (stiffing constantly) and continue heating until the mixture sheets off a metal spool. Leave 1/4" headspace in canning jars.
Makes 5 half pint jars.
|Some beautiful Maine blackberries
|Just thick enough to sheet
|We use the boiling water bath method
|Bert is carefully filling the jars
|Jars are filled and boiling
|The finished product: blackberry jam to enjoy for the whole year
Our final product! Blackberry jam to enjoy all year.