Blackberry jam is one of my mom’s specialties, so this recipe is more hers than mine. She’s the one who taught me to mash the berries through a strainer to remove the seeds before turning them into jam (it’s a necessity with wild berries, as they tend to be seedier than cultiva...
Add the blueberries to the bowl of a food processor. Process until smooth. Strain the blueberry puree through a fine mesh sieve to remove the skins (using a wooden spoon or spatula to help push it through). You should have about ¾ cup of blueberry puree. In a large pitcher, add th...