Blackberries have arrived! Blackberries have to easily be one of my favorite fruits that we get all year long! They are a delicious fruit that is sweet, but tart at the same time, and I love the little pits that they contain. Memories of picking bunches and bunches of these little berries with my mom and all the scratches we endured for these little gems. Blackberries have a short season usually starting around the Fourth of July and ending a couple of weeks later.
To make sure that you have blackberries for longer than their allotted season I would suggest making some preserves so you can savor them even into the winter months. Blackberries are not only delicious but they are incredibly nutritious for you. Your eyes also benefit from blackberries because of the high levels of vitamin C that are found in these little guys. Vitamin C helps prevent macular degeneration, which is when your eyes lose their fine vision capabilities and can lead to blindness after the age of 50. One cup of blackberries contains 50 percent of all the recommended allotment of vitamin C per day.
- 1 lb. blackberries
- 2 cups sugar
- 1 lemon, juiced
- 1 cinnamon stick
- ½ tablespoon pectin
- In a large bowl add the berries and sugar together. Allow them to naturally macerate for about 15 minutes until the sugar is dissolved.
- Add the berries and sugar to the pot along with the lemon juice and cinnamon stick. Cook until the sugar is fully dissolved. If you want your preserve to contain full fruits, then stop the cooking process now by adding your pectin, constantly stirring until mixture comes back to a boil. Now turn the heat off and allow to cool before transferring into whatever container you prefer. If you want it a smoother preserve like jam, cook down until berries break down then add the pectin in the same way as before mentioned.