Lee Hatcher

Berry Good Summer


• 1/2 cup butter, softened, plus extra for greasing pan

• 1 cup granulated sugar

• 3 large eggs

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1 teaspoon vanilla extract

• 2 cups blueberries, fresh or frozen

• 1 cup blackberries, fresh or frozen


STEP 1 Grease a 10-inch cast iron skillet with butter and set aside.

STEP 2 In a large bowl with a handheld electric mixer, cream butter and sugar together. Add in eggs one at a time.

STEP 3 In a separate bowl, sift all dry ingredients together. Add to the wet mixture and mix until well combined. Mix in vanilla extract and pour batter into prepared cast iron skillet, and then sprinkle the blueberries and blackberries over top. (Optional sprinkle a little extra sugar on top.)

STEP 4 Place skillet in a cold oven. Turn the heat to 350F and bake cobbler for 45-55 minutes, or until batter is set and a toothpick or cake tester inserted into the middle comes out clean.


• 3 cups prepared juice (buy about 2 lb. fully ripe mayhaws)

• 4 cups of water

• 1 tbsp. fresh lemon juice

• 5 cups sugar, measured into a separate bowl

• 1/2 tsp. butter

• 1 pouch fruit pectin


STEP 1 SERVINGS: MAKES 6 FULL JARS Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEP 2 Place mayhaws in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Crush fruit mixture in saucepan. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups prepared juice into 6- or 8-quart saucepot. Stir in lemon juice.

STEP 3 Stir sugar into juice in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

STEP 4 Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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