A few weeks ago, we headed to Blueberry Ranch for some organic blueberry goodness. It was hot. Like 95 and not breezy. But we still managed to pick around 22 lbs. We didn't smell all that good afterwards.
Then we headed home to put up half the berries into jam and freeze the rest.
We used the Pamona Pectin low-sugar recipe, adding basil from our garden to one of the batches for some extra zing.