My pal Jen and I loaded up the kiddos last week and met at Thunderbird Berry Farm in Broken Arrow. Mission: to pick as many blueberries as we could get our hands on in a decent amount of time. 8-lbs. of blueberries and about 1 1/2 hours later, the kids were winding up their farm time with a jaunt on the public big toy and Jen and I had both decided we will return to Thunderbird very soon. The blueberry bushes were absolutely loaded with berries and Thunderbird has even opened more picking times to accomodate more pickers. Blueberries, blackberries, strawberries and raspberries are all available there various times of the berry season.
Thunderbird is reasonably priced (we paid $3/lb. for the berries we picked) and very nicely laid out with mowed grassy areas between each planting row for easy access to the berries and other parts of the farm. After the boys tired of picking (well, one of them picked and one of them noshed), they played with Jen’s daughter and wandered off to pick a few strawberries. Strawberry season is coming to a close here, but one picker was still able to find a few nice ones.
Their gander through the strawberry patch led them to a sweet surprise. This little baby bunny was nestled in the hay, right under the strawberry leaves and endured a few gentle nudges by the kids before scurrying back to her nest.
Blackberry cobbler season will be here before we know it. Until then, we’ll have to endure fresh, plump blueberries and Jennifer’s Blueberry-Lemon Jam. ENJOY!
Note: Makes about 6 pints. I wound up with an extra scant cup, which I put in a jar in the fridge after filling the other 6.
Prepare boiling water canner, pint or half-pint jars, rings, and new lids.
Combine in a large stockpot:
4 1/2 pounds blueberries, crushed with a potato masher to make around 9 cups
Zest of 2 lemons
Juice of 1 lemon plus enough water to make 2 cups
1 box low-sugar pectin
1/2 tsp. butter or margarine, optional (to reduce foaming)
Bring the mixture to a full rolling boil over high heat, stirring frequently.
Add 4 cups sugar, stir well, and return to a full boil. Stir constantly and boil for 3-4 minutes. Remove from heat.
Fill hot jars with jam, leaving 1/2″ head space. Wipe jar rims with a damp cloth, put on lids and rings, and process in boiling water canner for 10 minutes.