Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com. If you’re interested in sponsoring this column in the Mt. Shasta Area Newspapers and the Siskiyou Daily News, call (530) 842-5777 or (530) 926-5214.

During the month September you will find me and my family gathering blackberries, jamming and singing. Well, alright we’re “jamming” in reference to Bob Marley and the Wailers reggae beat song “Jamming.”

Ingredients

6 cups berries will make 6 - ½ pints of jam

6 cups blackberries

4 cups sugar

1 apple – peel, core and grate

Directions

Place all ingredients in a heavy bottom pot with a lid on medium-low heat. I leave a wooden spoon in the pot with the lid on so the steam can escape and the heat stays in the pot. Stir to distribute the sugar and apple. Once the sugar has dissolved, turn the heat up to medium until it boils then boil for 20 minutes.

Meanwhile, wash jars, lids and rings in hot soapy water and rinse well or run through the dishwasher. Boil a pot of water that will hold your lids until you are ready to use them. You’ll dip your jars into the boiling water to pre-heat them to avoid breaking the glass.

Being careful, because everything is hot, pour hot jam into a hot jar, place the lid on jar, then screw on the ring, but not too tight. I always use a canning jar funnel to fill jars and I set the jars on a clean cloth. Wipe off the rim with a clean damp cloth if needed. You want the rim of the jar clean before you put the lid on it. After you hear the ping, telling you your jar is sealed you can tighten the ring. If your jam doesn’t ping, store it in the refrigerator for up to 1 month.

Uses for Homemade Blackberry Jam

• Use as a glaze for pork tenderloin, chop or roast

• Add to ice cream and yoghurt as a topping or make a milk shake

• Jam is a nice addition to a cheese platter. Delicious with brie

• Add a layer to a grilled cheese sandwich, top a pancake or French toast

• Make a blackberry vinaigrette for your salads.

Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com. If you’re interested in sponsoring this column in the Mt. Shasta Area Newspapers and the Siskiyou Daily News, call (530) 842-5777 or (530) 926-5214.