Our summer here in northern California has been cool, which makes for a paltry tomato crop but a very, very happy bunch of blackberries.
I've picked so many berries for the freezer this year that I've run out of containers. Which means I was enormously pleased to come across this recipe for berry syrup from Jenn at Pint-sized Pioneering. If you have just three cups of berries, some sugar, and a bit of water, you can make a jar of delicious syrup. So far I've made three batches (that's two batches, above).
Now if only I can find more room in the freezer . . .
Anyone else finding interesting things to do with excess fruit this time of year?
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