Small is Beautiful

And oh so sweet!

I am talking about wild berries. I will never forget the first time I tasted wild blueberries. We were spending a weekend at a friend's beach house in Old Orchard Beach, Maine. One morning, we drove through a quaint neighborhood when we spotted a couple of young kids (about 6 or 7 years old) selling something on their driveway. The kids were so cute we had to stop to see what they have to offer. They were selling wild blueberries; we bought some and boy, were they sweet! I love farm stands. Whenever I get a chance to pick fruits or veggies - blackberries, strawberries, apples, cherries, okra, you name it! - I do so with a passion. 

How do you like them berries?

picked across the river

Yesterday, I foraged for the wild blackberries that were growing along the road, just off the entrance to the marina. I've been warned about rattlesnakes lurking underneath those thorny bushes, but that wasn't gonna stop me from picking some wild berries. There were bugs - yellow jackets, among others - competing with me, but no snakes. By the time I was done, I was sweating like a pig in the heat and humidity. It was 100 degrees F in Chattanooga. And we thought Florida was hot. During the day, it was actually 5 to 10 degrees hotter here. Chattanooga's weather has been strange this year - a frigid winter, a rainy spring, now a hot summer (85 -100 degrees F the last few weeks). As a result, the wild blackberries were small, but sweet. I gave some to my neighbors, and froze some for smoothies. I'll make blackberry jam with the rest.

Homemade blackberry jam and smoothie. Yum!

Following is the recipe I used for making blackberry jam. This website has so much  more detailed information on making all kinds of berry jams, so do check it out.

Wild Blackberry Jam by Christine Ferber (author of Mes Confitures)

2 1/4 pounds wild blackberries
3 3/4 pounds granulated sugar
Juice of one lemon (or two if you like your jam less sweet)

Pick over the blackberries. Rinse them quickly in cold water without soaking them. In a preserving pan, combine the blackberries, sugar, and lemon juice. Bring to a simmer. Pour into a ceramic bowl. Cover the fruit with a sheet of parchment paper and refrigerate overnight.

Next day, bring the blackberry mixture to a boil, stirring gently. Continue cooking on high heat for 5 to 10 minutes, stirring and skimming carefully. Check the jelling. Put the jam into jars immediately and seal.

Is your area enjoying a good harvest so far?

Updated: 8/14/18

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