Wild Blackberry Preserves

We are fortunate here in the PNW to have an abundant supply of wild blackberries.  My boys and I have picked baskets and baskets of berries the last few weeks and I've been busy stirring over a hot stove preserving them.

Wanting something low in sugar and pectin-free, I came up with this simple preserves recipe.  After tasting a few teas and jams recently that were made with douglas fir tips, I decided to add some to my recipe.  Earlier this spring, I snipped some douglas fir tips from the trees on our property.  I dried them, ground them in a spice grinder and added them to my blackberry preserves, it's delicious!  The fir tips add a sweet, woodsy taste that pairs really well with the blackberries.  It tastes like a walk in the forest!

Wild Blackberry Preserves

6 cups fresh blackberries

1 1/2 cups evaporated cane juice

1 1/2 cups raw honey

4 tablespoons powdered douglas fir tips (more can be added, or it can be omitted altogether)

3 tablespoons fresh lemon juice

1 teaspoon sea salt

Combine all ingredients in a heavy-bottom pot and slowly start to bring to a simmer.  On medium heat, simmer the preserves until your desired consistency is reached, I cook mine for about 40 minutes when the consistency is slightly thinner than pudding.  I don't mash the berries, I try to keep them as whole and juicy as possible.  Once your desired thickness is reached, let the pot rest a few minutes before pouring into prepared jars.  Follow basic water bath canning directions to safely process the preserves.