blackberry everything

the Himalayan blackberries are everywhere – eating most other bushes on the property – we even found one growing behind the couch.

so I’m making blackberry everything – starting this morning with a cobbler for breakfast and ending the evening with blackberry jam.

this jam recipe is fast and easy. it’s refrigerator jam – and it keeps a couple weeks:

4 cups blackberries
3 cups sugar
2 tablespoons lemon
zest from one lemon

mash up the blackberries in a bowl. put them and their juices in a pan. add sugar. add lemon juice and zest. stir. bring to a boil. remove the scummy stuff from the top. reduce heat and cook 10 minutes. pour into jars and allow to cool. the jam thickens as it cools. come morning it’ll be yummy on toast.