As I mentioned earlier this week, we’re in the beginning of blackberry season here in Georgia. We’re picking blackberries every few days and we’ve got a few big containers filled with them right now. When I have this many berries sitting in my fridge, it’s too tempting to grab a sweet handful to nibble on or put in bowl with some yogurt. I’m also tempted to toss them into a tall glass and add some thyme, lemon and gin for a summer cocktail – Blackberry Thyme Bramble Cocktail.
My family loves blackberry season. We can’t wait for the blackberries to come in every July so we can start our month-long ritual of berry picking and blackberry jam and cobbler-making. After three bug-bit, thorn-scratched excursions this weekend, we have already picked two gallons of wild blackberries. It’s not really a problem, but the berries are starting to get backed up in my fridge. It’s time to get serious about jam making. So, this week, I’m pulling my canning jars out of the closet and I’ll put up my first batch of low sugar blackberry jam for the summer.