Blackberry season is on the horizon. This super-simple recipe makes use of your berries when you don't know what to do with a huge batch.
I’m not a huge fruit person, but I make an exception for summer berries. I like them juicy, tart and firm, slightly underripe but still with that signature candy-like sweetness berries of all kinds are known for. I love strawberries and raspberries, and I’ll never turn down a bowl of fresh blueberries. But to me, blackberries are and always will be the superior summer berry.
On this particular day, my dad had taken me to the overgrown field not to look for fruit but to find insects, our main father-daughter pastime. He would help me capture the bugs in an old pickle jar and let me keep them as “pets” for about an hour until I was instructed to release them back into the wild. But on this particular day while I was searching for beetles, my dad was hunting for something even more exciting than a colorful caterpillar: blackberries.
The real treat had to wait until we got back home, though. The berries at the bottom of the Ziploc bag had already been crushed from the weight of the fruit that rested on top of them by the time we got inside, but Dad continued to mush them up inside the bag until they resembled a pulpy, seedy jam. He cut off a corner of the bag, drinking the sweet, tart juice from the pouch.
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