Extremes (updated with berry and recipe info.)

I drove to a local farm today to pick up four flats of jam berries.  I came home with seven.  Moderation is not my middle name.

It’s going to be a late night.

**We buy our jam berries at Mt. Olympus Farm, halfway between Richmond, VA and Fredericksburg, VA on route 1

I follow a recipe from Pomona pectin’s website, as that is the type of pectin I use (I order it directly from them in bulk.)  You can downoad their recipes HERE.  The amount of sugar you can add is variable, I use one cup sugar to four cups smashed/pureed berries, plus the required pectin.  I love Pomona pectin because it is pretty fail proof in my experience and I can make triple batches.  Last night alone I made five triple batches, and I have two more to go today, and then I’ll be finished, until peaches and other berries come in season.