this one and Mr. McBride was friendly, generous, and so kind. We'll definitely go back. We left with two buckets of blackberries and a bouquet of zinnias. I enjoyed them the whole weekend in the kitchen.
this recipe from a box of pectin and water-bath canned the jars. To 12 of the jars I added minced jalapeno pepper. The pepper jelly is so good in sauces for meat dishes, or served with cheese and crackers.
I had a lone cup of blackberry juice left, so I added some frozen raspberries from our backyard patch and some fresh blueberries from the fridge. I strained most of the raspberry seeds but left a few. I was out of pectin after making 4 batches of jelly so I just added lemon juice, and sugar and cooked the jam down until set. The flavor was bright and tart and that batch made 3 pints and plus a half jar for the fridge. I tried it on bread (didn't even need butter) as it cooled. MMMMMmmmmmm!!!