I don't remember seeing such big berries in a long, long time.
The deal--they pick, I put up.
A trick I use to reduce the amount of pectin needed: mix a cup of applesauce into every 4 cups of mashed berries. You won't taste the applesauce, and your jams will set beautifully--or so it works for me.
I ended up with 13 pints of jam and 14 pints of berries for the freezer--just for doing my part. We had enough left to make a good blackberry cobbler too. For my recipe that I posted last year, click here.
My sister Theresa added this recipe in the comments section of my blog the other day. I haven't tried this, but it sounds so good and so easy, I wanted to post it here so folks don't miss it:
"Southern Living had a great cobbler recipe...1 cup flour, 1 cup sugar, 1 egg, 4 cups blackberries, a tbsp of lemon juice (don't know why) and 6 tbsp of melted butter. Put the blackberries in a greased 8" square pan (so mine was a round cake pan, it worked) mix the flour, sugar and egg together, sprinkle (dump) over the blackberries, drizzle (whatever) the melted butter over the top, bake 35 min in a 375 deg oven...yum. I am not allowed to make it anymore unless we have company!" tm
I can't wait to try this, Theresa. I've got plenty of berries to work with.
In the small world that is West Virginia: Derek told me that the daughter of the man who owned the farm where he picked the berries recently started work at the same place I work.
So today I brought her a jar of jam, made from her father's blackberries.
She was so surprised. I mean, it's over 50 miles from her Dad's place to where we work.
"Do you know my father?" she asked.
"No, but my son does." A small, small world.