It’s already September, which means all of these beautiful coastal berries will be gone before we know it. So my little ones and I have been working overtime picking as many as we can to have on hand throughout the winter months for jams and pies.
Blackberries are jam packed full of vitamin C, which can help shorten common colds and viruses, a perfectly delicious essential to have on hand during the winter months. They’re also high in fiber, vitamin K and manganese (another helper for our immune systems).
Salal berries and salal leaves both have some pretty incredible health benefits too! The berries themselves are among some of the healthiest berries we commonly consume today and are extremely rich in antioxidants and shown to be protective against cancer, cardiovascular disease and even neurodegenerative diseases.
So take those little ones outside for some berry picking before these delicious and nutritious berries are gone for the season. My little ones always have so much fun berry picking, and although only about 50 percent make their way into the bowl because they’re snacking as they go, I know they’re snacking on some seriously healthy eats, so I’m one happy mama!
Small Batch Blackberry Jam
4 cups fresh blackberries
2 cups sugar
Combine ingredients in a saucepan. Occasionally stir until berries come to a boil. Reduce to a simmer. While simmering, continuously stir for 10 minutes.
Test the set by dipping a metal spoon in the jam. If you are happy with the consistency, ladle into sterilized jars.
Small Batch Salal Berry Jam
2 cups fresh salal berries
1/2 cup sugar
In a saucepan over medium heat, add berries and sugar and simmer for about 10-15 minutes, stirring frequently. Once berries have reduced by approximately half and have thickened to a jam-like consistency, remove from heat. Ladle into sterilized jars. Allow to cool for at least two hours, then enjoy as you would any other jam.