Blackberry Jam

Philip and I took a short road trip today. We've been wanting to visit the Bamboo Farm near Savannah, Ga. It is owned by the University of Georgia and is comprised of several garden displays (including bamboo), as well as pick-your-own strawberry and blackberry fields. We saw lots of bamboo . . .

beautiful lotus plants (they grow in the water) . . .

and a field of blackberries. . .

We picked about 2 gallons of big, beautiful berries and brought them home to make some jam.Until last year, we have always mashed the berries by hand, with a strainer to remove the pulp and seeds. Last year we decided to try this electric juicer. It really helps make this project much less time consuming. (And none of us have any time to waste!)

I forgot to take a picture of the jam boiling on the cook-top! That's when the juice, sugar, and SURE-JELL (pectin) begin to boil and after exactly one minute we hurriedly have to ladle the hot liquid into the prepared jars and tighten the lids . . . anticipating the "pop" when the lids seal. Check out the Sure-Jell link above for the recipe.

Voila . . .

This has become somewhat of a family tradition. Every June we anticipate the blackberries ripening so we can fill up the jars again for the next year. Now the blackberry jam will come out of the cabinet to slather on biscuits, toast, or perhaps an English muffin. I really recommend a trip to the Bamboo Farm for all the plant lovers around. They anticipate having blackberries to pick until mid-July. Check out their web-site and give them a call to be sure the fields are open.