At the beginning of the Summer I decided to head to the Blue Ridge Mountains with my friends family for a nice weekend getaway. I love weekends where all you have to do is lay around and wait for the next meal to be made :). And this was one of those weekends. Most of the time we sat around and played cards or tried to put together this puzzle that they had been working on for months. Then when we really got bored we ATE!
There was a quite bit of food in the house and we made it our personal goals to finish everything in site before the close of the weekend. My friend Stephanie has two younger sisters, Alexandria and Victoria, that love to cook as much as I do. The weekend that we went up there the blueberries and blackberries were in full bloom. So of course you know what that means, it is time to make some homemade jams!
Victoria and Alex decided to take me out one afternoon so that we could collect some fresh berries (illegally) from some bushes around the neighbors houses. That was an adventure in and of itself. Then we came back home and gave them a good wash and the girls got right to work. Fresh Jam is nothing to be afraid of, all it takes are a couple simple items from the pantry and a little time. (RECIPE BELOW)
To make the experience even better the girls also made some homemade popovers that were to die for. The combination of hot out of the oven popovers with cool blueberry-blackberry jam was like a party in my mouth :). But the Blackberry Adventure didn’t stop there.
The next morning their mom got up and made one of my favorite desserts of all time, A Fruit Pizza! Of course the blueberries and blackberries from the previous day were featured on this sugary pie of goodness. It was yummy in my tummy! Unfortunately, I am still fighting for the recipe for that one.
I couldn’t have asked for a more relaxing and enjoyable weekend.
Blueberry and Blackberry Jam
- 1 lb of fresh Blueberries
- 1 lb of fresh blackberries
- 4 cups of white granulated sugar
- 1/4 cup lemon juice
- Mash up both the blueberries and blackberries and put them in a saucepan. Add in the lemon juice and sugar.
- Stir all the ingredients together and cook over low heat until all the sugar is dissolved. Then bring the heat up to high and stir occasionally until the mixture comes to a boil.
- Let it cook for a couple of mintes until the mixture reaches at least 220 degrees.
- Then turn off the heat and pour into a clean jar. Store in the refrigerator for immediate consumption.
It’s as easy as 1, 2, 3!