Last summer I picked a whole lot of blackberries that were volunteers in my yard. The problem with them is that they are very astringent. By turning him into jam said I’m mixing four cups of blackberries to 7 cups of sugar. I almost cover up the astringency.

I have a lot of blackberries to go. And I’m going to get whole lot of other blackberries real soon. What can I do other than jam that will cover up the astringency? I’m half tempted to make wine out of it and then back sweeten accordingly. But I’d prefer a non-alcoholic option.