Blackberry jam. Heaven in a jar, right here.

We have been puttin’ up, up in here, yes, we have.

And we have done GOOD.

The two gallons of blackberries have metamorphosed into 12 pints of blackberry jam. Two pounds of asparagus, which I had kept on the verge of too long without doing something to it, have been pickled, as have two cartons of mushrooms. And I have cooked a veggie dinner.

Quality control. It passed.

The dinner, while good, did not hit the spot. The jam, some left over from the 12 pints I canned, spread on a piece of white toast, did.

My tummy is happy.

It’s the first time I’ve made blackberry jam, and the first time I’ve tried making jam with pectin that it came out right. My strawberry jam last year, I cooked too long, and it never jelled; I have read that I can open it, dump it all back in a pot, add pectin and sugar, and reboil-recan. Lot of trouble, but probably worth it.

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