love, loss and blackberries

This weekend was one marked by life and death. Love and loss. Tears and laughter. We celebrated the life of Margaret Leona Piercy Williams, my great-grandmother, who after 96 years of life, left this world.

My mother and sister came into town for the funeral, staying with Chris and I until leaving just this morning. Something special happens when family comes together to share in a common emotion, whether sadness or a happy nostalgia. I'd steeled myself for the funeral - but minutes after entering the mausoleum I wept. After the funeral we celebrated, in our family fashion, with a lively dinner and carafes of wine. We shared quips, memories and bites.

Before driving back toward Seattle this morning, my mother and I went walking. To clear our minds. To clear our heads. To work off the wine we'd consumed while we played roommates this weekend. Along our walking path, we were met by a stumbling man and thick brambles of blackberries. The blackberries caught our attention. A bit early in our cold summer. We picked as much as we could carry. With mom's car driving off, dust still fresh in the air, I went back inside and contained the memory in jam.


blackberry jam with lemon zest
adapted from Canning for a New Generation by Lianna Krissoff

small batch | makes 2-3 pints
2 pounds blackberries
1 cup sugar
1 teaspoon classic pectin
2 tablespoons fresh lemon juice
grated zest from 1 large lemon

Bring blackberries and sugar to a simmer in a large pan. Stir frequently, mashing the berries gently as they soften.

When the juices are just deep enough to cover the berries, pour through a sieve into a large bowl, gently stirring the berries to drain the juice.

Return the juice to the pan and bring to a boil, until thick and syrupy, about 15-20 min.

Return the blackberries to the pan along with any accumulated juices, pectin, lemon juice and zest. Let simmer for 5-10 minutes.

Ladle into jars and process in a water bath for 10 minutes. Let jars rest on a tea towel until cool.