Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This lightly spiced jam is made with blueberries and blackberries and is perfect served over hot buttermilk biscuits, pancakes, or in mini tart shells.
This darkly elegant blackberry jam is mellowed by removing some seeds and adding a splash of Chambord.
Blackberries get an unexpected subtle depth and bright note of acidity from balsamic vinegar in this simple jam.
Turning supermarket blackberries into gorgeous, punky jam without using boxed pectin works for me!
Go on out and pick yourself some blackberries! This recipe is a berry sweet, tangy lime way to put your harvest to work.