BBy Jen Wead
Thedivine
foodie
Blackberries will always remind me of
summers in North Carolina with Grandma
and Granddaddy. We would go up to
their cabin in the Smokies every year and
spend weeks playing cards, telling stories
and eating everything we could. I have
such great memories of those times. I was
a Grandma’s Girl, so on the occasions that
Granddaddy would ask me if I wanted to
go berry picking with him, I would jump at
the chance. We would put on long sleeves
and pants and go hiking up or down the
mountain to search for those beautiful
giant berries of my youth. Granddaddy
would lead the way, pointing out different
plants and little creatures. He would
carefully guide me around Poison Ivy and
Poison Oak holding down any limb that
could hurt me.
By Jen Wead
Granddaddy berry
picking in NC.
wild in the mountains are something entirely different than what
you buy in the store. They are plump. So much bigger than the
market. When you pop one in your
mouth, it still contains the warmth from
the sun. They are a juicy, sweet, warm
mouth and leave a trail of deep purple
from your lips, down your chin. If you
eat too many at a time, the roof of your
mouth gets sore from working around
all of those seeds. Granddaddy wasn’t
a fan of the seeds, but I was.
Despite the long sleeves and jeans, we would always come
bushes. I never minded because going blackberry picking with
Granddaddy was one of my favorite things to do. Out in the sun,
surrounded by all of nature, my quiet and reserved Granddaddy
would talk. He would tell
me stories about his childhood.
He would talk to me in a way
he didn’t when we were surrounded
by people in the house.
I treasure those memories and
miss him terribly. I haven’t been
blackberry picking since then,
but I think of those days every
time I bite into a blackberry. It
is blackberry season right now
and although I love to make
Granddaddy’s
blackberries
blackberry cobblers
like Grandma always
made with ours, I really
love to make wine
berry jam. It includes
various fresh berries,
whatever you have
and doesn’t have gelatin
in it. It is something
that you drizzle
on your bagels and
cream cheese or over a
beautiful pound cake.
I started adding the black pepper as an homage to Granddaddy,
who put it on everything he ate. It worked perfectly and has
remained a favorite. Hope you enjoy it while thinking of any
childhood memories that you have.
Wine Berry Jam (drizzle)
3 pints of any berries of your choice. Blackberries, blueberries
and strawberries are what I generally use. Washed, but whole
(except strawberries, which need to be hulled and chopped)
2 cups of sugar
1 cup of red wine
3 teaspoons of cinnamon
Pinch of salt
Add all of the ingredients into a pot and simmer until there
is hardly any liquid left. It will get thick but not as thick as traditional
jam. Add about 4 rotations of cracked black pepper while
it is cooling. Drizzle on anything and enjoy!!
36 • JULY 2019 813.682.9364 FLORIDA WOMEN MAGAZINE