Last year I was sent beautiful fresh blackberry's from my friend in Texas. I needed to put them to good use and ended up blending with fresh farmers market raspberries!
Great with toast, in a gallette but even better over vanilla ice cream or in yogurt!!
Homemade Blackberry/Raspberry Jam
3.5 lbs blackberries
1.5 lbs raspberries
2 Tbs lemon juice
2 Tbs orange juice
5 Cups sugar
1 packet liquid pectin (certo)
smash berries in large pot over medium heat, add sugar and fruit juices. cook approx 20 mins at medium high. Add pectin and bring to boil (follow pectin instructions) Sterilize all canning jars according to safety regs. fill hot jars with hot jam, 1/4" headspace. waterbath 10 mins or according to regs in your area.
Recipe Adapted from: Ball Blue Book of Canning
Photos by: Diane Baker for Canning and Cooking at Home