It’s hot outside and I got to catch up!

Multi tasking.

It’s going to be blackberry jelly.

Working towards plum syrup.

To become prunes.

It’s a hot Sunday in Lakebay Washington, and I have so much to catch up on. Filling the cupboard with taste of summer, to be appropriated in the cold and grey winters we Washingtonians are accustomed to.

Blackberry Jelly

Approximately 4-5 pounds of blackberries

4 cups sugar

juice of half a lemon

2 blades of mace

Wash your berries and put in stock pot, put roughly 2 cups water, bring to boil, then simmer with lid on until berries fall apart. Transfer to a sieve with cheese cloth, catch all juices in a bowl and toss the pulp left behind (although if you have farm animals, they can have it for a tasty treat) once you have your juice, put back in stock pot with sugar, lemon and mace and simmer until it reduces into a thick syrup. You can fill canning jars and put in a hot water bath canner for 10 minutes.