Wild blackberries from a dear woman who handpicks them every year from her patch. Made into jam, plain canned berries for winter, some destined for freezer camp, and two huge jars of Bachelor’s Jam. I am thankful to Him for the strength this year. 🙂
Used the recipe from the pectin box and it made 6 half pints. Never used pectin before but with these precious jewels I wanted to make sure it set. Used natural cane sugar instead of white. Oh and there was a cobbler too.
Four gallons of blackberries made: a gallon of bachelor’s jam (along with cane sugar and brandy in what I am told is the French style), 6 pints of jam, 6 quarts of plain berries, 5 medium deli cups for the freezer.