Audley’s precious grandmother passed away over the weekend, leaving a legacy of a life well lived.

Audley was blessed to speak at her memorial service on Tuesday and quoted scripture from Hebrews 13:2 during his beautiful tribute.

 

That was Granny Odessa;  a woman who served others.  In fact she was such a servant that one time she made a dozen or so sandwiches and a cooler of tea and carried it out to the convicts on a pick-up crew working the road in front of her house!  She even went so far as to tell them that “if that wasn’t enough just come on up to house and I’ll fix more!”

Some of my favorite memories of Granny Odessa include picking blackberries and muscadines with her each summer, then making jam (we did this until last summer).  Not only did we make regular jam, but we would also make diabetic jam, fruit spread, bread to accompany jam, or just separate berries and muscadines for those who wanted to eat only fruit and then we would deliver to people she knew throughout our little community.

Actually delivery went a little more like this: “George (Audley’s late grandfather) run this to Snook’s house, and on your way home pick up some chicken at Save-A-Lot.”

So today, I just had to share my blackberry jam recipe.  We didn’t get to pick together this summer, but I was able to share with her what I made several weeks back before she she made the sharp turn downhill.

5 cups crushed blackberries
1 package powdered (1.75 oz.) fruit pectin (I used Mrs. Wages)
2 Tablespoons Orange zest
Juice from 1/2 orange
7 cups sugar

**Prepare the canner, jars and lids.  If you need tips to help with this you can click here.

 

**In a large saucepan, add your berries and smash with a potato masher to release all of their juices.  Add the orange zest and juice, then whisk in the pectin until it is dissolved.

**Bring the mixture to a roaring boil, stirring to keep from sticking.  Add all of the sugar at once, stir,  and return to a boil.  Stirring continuously, boil for about a minute.  Move from the hot stove and skim the foam from the top.

**Ladle the jam into the prepared jars, leaving about a 1/4-inch space front he top.  Wipe down the jars with a dampened cloth before screwing on the lids.

**Process in a canner about 10 minutes.  Remove from water and allow jars to cool and seal before storing.

Homemade jam has been quite a hit in our home this summer.  From bread and jam for breakfast to Peanut Butter & Jam for a snack, the whole family has its favorite flavor to satisfy any craving.

I love to make a little extra jam to share as gifts.  Jam makes a great hostess gift when my children are spending the night away from home.  



I’m linking up with Foodie Friday this week. Drop in at Designs By Gollum for more delicious dishes.