The other day, my mom and I found a lot of wild blackberries in our yard. That gave us an idea. Why not make blackberry jam? Honeysuckles are also in season right now. Would they taste good together? I thought so. My friend, Shrodinger, helped me pick honeysuckle and blackberries.
This is my friend, Shrodinger. He knows a lot more about fruit than I do. I don’t know who ate more of the fresh wild blackberries… Shrodinger or me. I think maybe I did. Shrodinger thinks wild blackberries are a little too sour.
After snacking on the berries, we ended up with 9 ounces to make jam. That should be plenty.
We didn’t have a lot of honeysuckle flowers blooming yet, but we did have a few. Since we were making up our own recipe as we went along, Shrodinger said we should find out how much honeysuckle we were putting in our recipe. We had 5/8 ounce and that was just enough.
It was my idea to also add some apple. Shrodinger said that was a fantastic idea. The apple will add natural pectin which makes the jelly form better. It will be healthier that way, too. The more fruit, the better it will be. The apple might also make the jam a little sweeter so we don’t have to use as much sugar.
We sort of made up the recipe as we went along. I hope it works. We put 6 ounces of sugar in the jam to start. If it’s not enough, we can always add more sugar later.
Here, we are starting to cook our jam. We added the juice of one lemon. Shrodinger said this would help the jam keep its color.
He also said to add just a pinch of salt to bring out all of the flavors in the jam. After the fruit was cooked, we mashed it all up. It took a long time for the jam to finish. It was pretty good. We didn’t need to add any more sugar, either. It was actually very sweet. It turned out just right for me except for the seeds. They are very hard. Next time, I will strain the jam into a jelly instead.
My mom helped me write out the recipe just in case you want to make it yourself. We made a few small changes. You will definitely want to strain your finished jam.
Wild Blackberry and Honeysuckle Jam
- 9 ounces wild blackberries
- 1 ounce honeysuckle flowers
- 1 diced apple
- 6 ounces sugar
- juice of 1 lemon
- about 1 cup water
- pinch of salt
Combine ingredients in a saucepan. Bring to a boil. Allow to boil for a couple of minutes and turn down the heat to simmer. Cover with a lid, but stir occasionally. Remove from heat when the liquid coats the back of a spoon and is the consistency of a light syrup. Mash the fruit and simmer for 5 more minutes. Remove from heat. Strain out all of the seeds and honeysuckle flowers. Refrigerate overnight.