We went to the Edmond Farmer's Market, and looked for berries to fulfill my jam-making desires. We found strawberries and blackberries. Once we had the berries at home, I commenced with the jam-making. It really is super simple. It's called "freezer jam" because it's stored in the freezer--NOT on the pantry shelf. It tastes more like fresh fruit because you don't cook the fruit!
I used about 4 cups of blackberries (I made a separate batch the same way with the strawberries), a lemon, 1 1/2 cups sugar, and a box of this:
2) Add berries and lemon zest. Stir 3 minutes.
3) Ladle jam into jars. I used ziplock twist lid containers, and they worked perfectly.
Both the blackberry and strawberry jams are delicious! One month later, and this is all of the jam I have left:
Yummy!
Last Thursday, John and I took Cohen to a blackberry farm to pick more blackberries. I don't think I've picked berries since I was 10, when I picked blueberries with my cousins in Canada.
I really want Cohen to grow up being connected to the food he eats. I figured picking berries is a good start.
We ended up with 4 pounds of blackberries. As we left the farm, the farmer gave us a pamphlet with recipes and general blackberry information. Like the fact that blackberries will remain good up to 2 days in your refrigerator.
Wait a minute - 2 DAYS?!?!?! We can't eat 4 pounds of blackberries in TWO DAYS!
So, it was off to the internet to try to find suitable ways to use up my blackberries. I ended up with four uses.
1) Eat them straight out of the carton (washed thoroughly, of course - do you know my husband?)
2) Freeze them
3) Blackberry Popsicles (recipe)
4) Blackberry Fruit Leather (recipe)
I think that I have fulfilled my blackberry needs for the summer. However, I have read about a pick your own peach orchard in the area...