Now that we’ve picked most of the raspberries, the blackberries are ripening. We use blackberries in many of the same ways as raspberries, but we seem to have so many more of the blackberries, as you can see. Since the berries were already here, growing rather wild, we chose the “live and let live” approach, which is very much in keeping with Permaculture principles. We opted to observe and see what would unfold. Lo and behold, the abundance revealed!
Years ago, we first discovered the already existing berry
bushes brambles on this land. A neighbor at the time told us that the berries used to be huge. The berries, by this time, actually, were not very large. I added a few raspberry plants, and noticed an increase in size for those, but not for the blackberries.
Over the years, however, the blackberries have matured, and they have increased from about 1/4 inch to approximately 1 inch in size.
As described in my “Raspberry Season” post, I soak the freshly-picked fruits in a vinegar and water solution to clean them well and prevent mold. Then rinse, drain, and lay them out on towels to dry.
I’ve been able to pick around 2 pounds per day for the last few days. Requests for jam are pouring in! Thankfully, jam is not difficult to make. It requires the blackberries, pectin, and sugar. That’s it!
Smashing the Blackberries
Most jam recipes say to mash the blackberries with a potato masher. My potato masher needed a little help, so I got my (clean) hand in there to help squish and crush.
I also used my blender to do some of this work in hopes that it would cut down on time.
The blender seemed to liquify the blackberries, more or less.
Cooking the jam didn’t take all that long, thankfully. Once everything is mashed up, it really only takes a few minutes to boil, then add sugar, and boil for just one more minute.
Make sure you have your water bath canner going with the boiling water while cooking the jam.
Once you’ve filled each jar, wiped the jar rims and threads, and secured the lids, it’s time to process them!
Here are the jars of jam after processing.
NOTE – If you are new to canning, this is a great “beginner’s” recipe. Before you begin, however, read up on the basic canning guidelines found in publications here.
You will need to adjust processing time for your altitude. My altitude is between 1,000 and 2,000 feet, so if you are below 1,000 feet, you can process for 10 minutes. Add 5 minutes for each 1,000 feet over 2,000. Nutrition information is not always accurate. It is intended here to be used only as a guide. The information provided here is based on a serving of one tablespoon.
Serving Size: 1
Amount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 1gSugar: 10gProtein: 0g
You will need to adjust processing time for your altitude. My altitude is between 1,000 and 2,000 feet, so if you are below 1,000 feet, you can process for 10 minutes. Add 5 minutes for each 1,000 feet over 2,000.
Nutrition information is not always accurate. It is intended here to be used only as a guide. The information provided here is based on a serving of one tablespoon.
If you try this recipe, please let me know how you like it!