In June, I took the kids blackberry picking at a local blackberry farm. It was fun but hot in the afternoon sun. The problem with picking blackberries is that not everyone likes the seeds. We usually pick blueberries too and all the kids like those, eating most of them before we get home. I love blackberries and so does my oldest, but little children may find the seeds unpleasant. So, even though there are numerous recipes that use up those yummy blackberries like pies and cobblers, consider this recipe for blackberry honey.
Remember, patience is a virtue...in the bucket not in your mouth!
You actually cook the blackberries with the honey and strain them through a sieve. The kids will love this concoction spread on toast for breakfast. It is also delicious over pancakes or waffles. This recipe makes enough to fill one 2 cup wide-mouth Ball jar.
If you want to store the honey long term, you can certainly follow all the steps to canning jams, like sterilizing the jars, lids and seals and sealing the jars in boiling water. I find that a single jar will keep in the refridgerator for several weeks without all the fuss and it doesn't last that long anyway. Make some yeast biscuits to go with the honey and it might not even last that long.
Blackberry Honey Recipe
2 pints fresh blackberries
2 cups honey
1 tablespoon lemon juice
1 teaspoon cinnamon
In large saucepan, combine blackberries and honey. Crush slightly. Let stand 20 minutes to release juices. Add lemon juice and cinnamon. Bring mixture to a boil over medium heat and cook 10-15 minutes or until thick.
For younger kids, strain the contents through a sieve. Ladle into hot sterilized jars. (I run the jars, lids and seals through the dishwasher on high heat.) If you want to store in pantry, process according to manufacturer's directions. If not, honey will keep in refrigerator for several weeks. Makes 2 cups which will fill 1 wide-mouth Ball jar.