Hallboy and I went picking blackberries yesterday, and by the time the evening rolled around, I’d convinced myself that I wanted to make blackberry jam. I’d not made it before, so when the first batch didn’t jell like I thought it should, I made a second. Imagine my surprise when I woke up this morning to see that BOTH batches of blackberry jam had jelled very nicely. (I actually canned it, so it’s preserved and doesn’t need refrigeration until after it’s opened.)
As a result, I have double batches of blackberry jam–which translates into more jam than I’ll be able to eat in a lifetime. I plan on giving away some jars, but that will still leave me with quite a bit. I love it, but not enough to schmear it on every single piece of toast I eat until I die.
I don’t know how long canned blackberry jam lasts, but if it will last for a year or more, I’d say that you have most of your Christmas shopping done already.
Do you want to die old, in pain, in a hospital bed, unable to move or go to the toilet by yourself? Or young, with a belly full of blackberry jam, your final memory the delightful taste of blackberry jam? It’s your choice.
Make homemade ice cream. Put a dollop of jam between layers of the freshly churned ice cream and finish freezing it. I just did that with a gift jar of a chocolate raspberry jam and it’s wonderful!
