Well, it's been drizzly all week and I roasted my first pumpkin of the year so I think it's safe to say that fall is here. I'm just the tiniest bit sad to see summer go, but I am far more excited to see what this season of change has in store. So, here's the last of my summery photos and one last (ok two) recipe(s) for the road. Yes, I know, it's probably too late to make blackberry jam this year, but maybe bookmark these recipes for next summer? I'll be back soon with something a bit more autumnal.

Classic Blackberry Jam

yield about 6, half pints

This jam is simple and unadorned, just blackberries, sugar and lemon and it tastes like a Northwest summer. I will cherish every bite of every jar.

3 1/2 pounds fresh blackberries, rinsed

1 3/4 pounds sugar

3 ounces lemon juice

1. Add the blackberries, sugar, and lemon juice to a large, wide, non-reactive pot. Use a potato masher to gently mash the fruit.

2. Bring the mixture to a boil over medium high heat, stirring occasionally. As the jam comes to a boil, skim the foam that rises to the top of the pot and discard.

3. Raise the heat to high and boil for 10-20 minutes or until set, being careful not to let the bottom scorch. Begin checking for doneness at 10 minutes. I generally use the wrinkle test to check for doneness with this type of jam.

4. Stir in the lime zest, pour the jam into sterilized jars, then process in a boiling water bath for 10 minutes.