Summer is here (a little early in some places) but yesterday I went berry picking. Stop by my FB page, A Chef of Your Own, leave a comment and go into a drawing to win a set of jams I will draw on Mother’s Day. I’ll put them in the mail Monday. Good Luck.
New U-Pick farm in St Cloud, open nights after 4
I went with my niece and great-nephew to pick blueberries and black berries. In just under an hour we had about 12 pounds of blueberries and 2 pounds of blackberries., about $2.50 a pound.
Just enough blackberries to make a batch of jam, and enough blueberries to make jam with some leftovers.
Recipe is from Certo Sure jell that I’ve been using since making jams with my grandmother many years ago.
Blackberry Jam
Prepare jars, I boil the lids to make ready to jar. Set aside.
4 cups crushed blackberries
7 cups sugar
1 pouch CERTO
Bring berries and sugar to a boil over medium high heat, stirring constantly. When mixture comes to a rolling boil, stir in CERTO, bring back to a boil and boil for 1 minute.
Remove from heat, and pour into jars. Place lids on jars and turn over for 3-5 minutes to distribute fruit through the jam. Turn over and store in a cool, dry place.