Remember the blackberries I picked last weekend? Well, Erika did turn it into something wonderful. Two somethings, in fact. Here are the recipes.
Also, she told to me to say that blackberries from the store are $2 a pint, not $2 a quart.
Peach and blackberry crisp from Epicurious.com
No Cook Freezer Jam
Fresh or frozen berries (any kind) to yield 4 cups crushed
1 ½ cups sugar or Splenda
5 Ball plastic 8 ounce freezer jars
1 package Ball Simple Creations Freezer Jam fruit pectin
Stir together sugar and pectin until blended. Stir in crushed fruit and stir for three minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to three weeks or freeze up to one year.