Blackberries

You know…I was slightly concerned we might not have many this year. I mean, what with our removal of about 3 hedges and quite a bit of thicker Himalayan vines destroyed during excavation for the house…it’s no mean feat that we’ve pulled more than 4 gallons off our wild canes.

We’ve also had help! Friends have been asking to visit and we’ve been more than happy to have company for the 1.5 hour drive out to the land. Also, I’m personally not sad that there’s at least one other person absorbing some of the pokes I’d normally take in pursuit of only the plumpest and sweetest berries. My clothes are also thankful to not have been tangled as I’ve reached for and found myself encircled by the swarm of briars.

This also has its downsides. I’m not sure I’m going to have enough fruit to make it worth my while to make jelly this year. We’ve mostly given fruit away (champagne problem) or eaten it ourselves with yogurt but honestly that’s ok. I still have some Blackberry + Orange Blossom jelly leftover from last year. And no, before anyone asks, I do not have a recipe. I just use a basic low sugar jelly making recipe and add flavorings to taste based on what I think will be good for the next year.

Canning is a really personal process for me so I try never to prescribe my tastes onto anyone else. Regardless, it’s worth giving a try and any bramble berry (i.e. blackberries, raspberries) are great starter berries because they contain a ton of natural pectin. DO NOT START making jam with strawberries. They contain 0 natural pectin and this is why so many people believe jam making is out of reach for them.

I’m still debating if a small batch of jelly is worth it this year but the clock is ticking on berry shelf life. But honestly, we’re scheduled to have the house done some time next year and who wants to move a bunch of tiny, fragile, but still delicious jars of jam. Amiright?