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.
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| Some beautiful Maine blackberries |
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| Just thick enough to sheet |
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| We use the boiling water bath method |
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| Bert is carefully filling the jars |
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| Jars are filled and boiling |
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| The finished product: blackberry jam to enjoy for the whole year |
Our final product! Blackberry jam to enjoy all year.
Cheers,
Mark
