Thursday, December 12, 2013

Blackberry Jam.

As I continue to grow as a woman, a wife, a mother, I find myself really wanting to dive deep into learning how to be resourceful. I know men and women have been resourceful for generations, knowing how to do things to survive and live. Being in an age of convenience and consumerism, it's easy to forget how people got by before. I love the idea of rediscovering how to use up things like a small case of mushy blackberries. Blackberries are a favorite here and I was excited to try my hand at a quick jam. I must say, it's the small things that get me and I really enjoyed mashing the berries in a bowl with my favorite wooden spoon. For a moment, it took my mind to another place, somewhere women would gather with their friends, children and get together to make good things. It encourages me to hunger for this. For the stories of those before me and for us, as a family, to make our own. The jam really didn't take long to make and as it cooled in a small mason jar, Natalie took plenty of taste tests of the foam I had set aside. She absolutely loved it and made my heart swell with gladness. It's these moments, you know.


Blackberry Jam

1 cup blackberries, mashed
1 cup granulated sugar
2 teaspoons lemon juice
1/2 teaspoon ground sage

In a small saucepan cook blackberries, sugar, lemon juice and sage on high heat for 5 minutes.  Reduce heat to medium and cook an additional 15 minutes. Skim the foam off and store jam in a heat-proof container. The jam will thicken as it cools.

Makes 4.5 oz.

Note: I like my jam with the seeds in it but if you prefer it seedless, strain the berries in a meshed sieve before cooking.

This morning my girl and I enjoyed the jam on top of toasted sourdough bread. Afterwards, for a small second breakfast, I had it on a breakfast biscuit with tea. Now I need to start baking no knead bread again and add learning how to make sourdough on my list of things to do. 'Tis the good life, right? :)