blackberry jam

"Mimi's house...Mimi's house...Mimi's house...."

Sing-song voices blend into a chant as my three little back seat drivers direct me into traffic.

I point the nose of the van onto I-55 and we breeze over the south pass to Lake Ponchatrain.  Legend isn't crying this time, so the forty five minute drive doesn't feel like a marathon.  He'll save his crying for the trip home.

We pull into the driveway and they spill into the yard, tumbling over each other in excitement.  And I remember.  That special place called Grandma's house that always smells like cookies and freshly baked bread.   Where the sun just seems brighter and there's never a moment to be bored.

What a fine day we had.  Swimming in the pool that has already taught three grandkids how to swim.  The scent of sweet jasmine teasing our noses.  Running through sprinklers and eating red jambalaya.  And the best treat of all?  Blackberry picking with Mimi and Papa D.  We meandered through the woods, eating the berries that grew on the side of the path, and finally stopping at the "mother lode".  Astair stuffed blackberries in her mouth, one right after another, until we feared her bulging cheeks would pop.  Thaddeus would have ventured on forever, as happy as a lark exploring the woods.

We left that day with happy memories fresh in little minds and faces still sticky from Mimi's homemade blackberry jelly.

Blackberry Jam Recipe

Ingredients:

2 c. crushed blackberries, rinsed and drained

2 c. sugar

2 tsp. lemon juice

Directions:

In a medium pot cook the blackberries, sugar and lemon juice for five minutes on high heat.  Then reduce the heat to medium and cook it for 10 to 15 minutes but no longer than 15.  Scoop the foam off the top and then pour the jam into a scalding hot jam jar.  Seal it with a hot lid.  Allow it to cool at room temperature before chilling and serving.

*If you want to make larger portions just remember to add 1 pound of sugar to every pound of blackberries.


Happy Jammin' to you!