I planted blackberries on my property this year behind the potager. They did produce a few big sweet berries, but are much to young to produce any in quantity. Maybe next year I'll have a different report...fingers crossed.
These are just a few of the berries from the side of the highway.
Homemade blackberry jam is the best. I never add pectin. The jam's flavor is more intense and tastes so much better without it.
Yes, My new stove did cook the berries a bit faster, but it is still a long process.
Here are some of the 18 jars of blackberry jam I canned this year. Worth every minute! Canning high acid fruit is very simple. If you'd like to try canning, this is a great way to start. The Ball Blue Book on canning has great recipes and most everything you really need to know about canning. I omit the pectin, add some lemon juice, and cook the fruit until it reaches gelling point.