Blackberry Jelly & Syrup

When we pick berries, Jerri freezes the ones we don’t use right away. Frozen berries don’t have the texture of fresh fruit, but they work fine for pies, cobblers, crisps and jellies. One big advantage of frozen berries is that they keep a long time. We just made two batches of Blackberry Jelly and two…
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Sour Cherry Jam

One bright summer morning a few years ago when I was shopping at the Farmers Market in Cable, Wisconsin, a small carton of bright red cherries caught my eye. “Pie cherries?” I asked. “You bet,” said the young woman sitting behind her table, “I have one tree, but it gave us a lot of cherries…
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Wild Blackberry Jam

The wild blackberries are small this summer. At least the ones I picked seemed tiny compared to the huge ones I picked as a kid. Those berries were almost as long as my little finger. Of course, my little fingers were also a lot smaller than they are today, so my memory might be colored…
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Wild Raspberry Jam

When I got back to the cabin from trimming one of the trails, I found a note on the table from Jerri that said simply, “11:20 Gone a-berrying.” Whenever I see that expression I am reminded of Walden. Thoreau wrote in the chapter on “Visitors” that they included “Children come a-berrying.” And in the chapter…
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Orange Marmalade

Orange marmalade makes a welcome addition to any breakfast table. Even if you happen not to like the flavor, the wonderful orange color makes a cheerful contrast to the reds, purples and blues of other jams and jellies often set out on the table. The flavor of good orange marmalade captures the essence of ripe…
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