When the Jam Doesn't Set

It is full on blackberry season here. We've been picking a lot of mornings. Picking berries is the kids' summer money making project. They pick them to sell to friends and family. By all the scratches on my hands and arms I have to wonder who really is doing most of the picking.

Anyway, I did manage to keep a few quarts of berries for myself already. The first thing I made was jam. We love blackberry jam, and I often use it as gifts too. My first batch of jam of the season, and I couldn't wait to dig in.

I listened as eight lovely half pint lids pinged to let me know they had sealed. I waited until the jam had cooled, picked up a jar, and was greatly disappointed.

It didn't set.

I can't remember the last time I had jam not set. I am not sure what went wrong, but I do know I have a lot of very sweet berries that are way to thin to call jam. What to do?

There is a procedure included in the pectin box for remaking unset jam. It involves dissolving pectin, reboiling the jam, and filling into new jars. What a hassle! I've decided to make do and consider the jars blackberry sauce instead of jam.

We discovered that the blackberry sauce is fabulous over stuffed French toast. Simply make French toast as you normally do. We keep it simple; eggs, milk, cinnamon, and vanilla. After you've cooked it take two pieces and spread cream cheese between them. Then top with blackberry sauce. It was so good!

I have other plans for this wonderful sauce. It will make an excellent topping for ice cream, cheesecake, angel food cake, pound cake, pancakes, or any other sweet treat where you would use a fruit sauce or syrup.

I think I just make be happy about my jam not setting.