Homemade Blackberry Lime Jam

The other day I made blackberry jam from berries we picked at our secret spot. The flavor was delicious – the lime gave it just a hint of tartness – but I overcooked it so that when it set up it was way too stiff to spread well. We’re still going to eat it, and it works fine on toast since the heat loosens it up a bit, but I’m thinking I might need to make jam thumbprint cookies or something similar to use it up so that I can have another go-round and get the jam to the right consistency.

I’m gearing up to do some water bath canning – maybe more jam, and I’m thinking the way my tomatoes are growing (or not growing) I’ve got some green tomato relish in my future as well. Are you canning anything this year as harvest time comes around?