A few weekends ago, I enlisted the help of my husband, and we made 4 batches of blackberry jelly. The blackberries came from my freezer, where they have been waiting since blackberry season last year. The fall always seems to get so busy for us that I can only manage to pick as many blackberries as possible, but I never end up doing anything with them unless I freeze them. I guess springtime is my time for making jelly.
I just love blackberry jelly. I also love that blackberries grow like weeds here in Oregon, so the only cost is a few finger pricks and possibly some stained clothing (but mostly the stains end up on my girls’ chins—I have to try to pick faster than they can eat!). And I’m not the only one in this house who loves it. I think it has only been 3 weeks since we made jelly, and we’ve already used at least 2 pints. If my oldest had her druthers, she’d have toast with jelly for every meal, not to mention the increase in the number of PB&J sandwiches we’ve been making around here. I’m just hoping the amount we made will last until it’s blackberry season again.
Mmmmm, then we can use the fresh blackberries for cobbler! I won’t say I can’t wait for fall because we’re just beginning to get a taste of summer, but there are certainly good things to come!