Here's a few photos from the jam making extravaganza. While making 122 jars we came up with the name "Sista Jams," however 24 hours later decided it should be changed to "Sista Jams and Sauces." Some of the berries did really well without pectin, others like the blackberry and raspberry make great ice cream and waffle sauces.

With about 40 jars to myself, I have gotten creative with how to use them, and ice cream or ice milk is my latest favorite.

I made a vanilla ice milk and marbled in a spiced blueberry sauce that was incredible. I made the ice milk a little sweet for my taste, but it would be easy to tone that down.

Last night I made a coconut blackberry ice milk that I think is worth sharing.

COCONUT BLACKBERRY ICE MILK

14oz can of light coconut milk (I used Trader Joes)
1 cup skim milk
3/4 cup blackberry sauce (the original recipe called for 1 cup wild blackberries and 3/4 cup splenda)
1/4 cup sugar
3 packets of Real Lemon or 1 Tbl finely grated lemon rind
The original recipe called for a 1/2tsp rum extract, I left that out.

I ran it through the ice cream maker and in 30 minutes had a perfect thick ice milk. It's sweet but not syrupy and had a smooth coconut flavor. I'll try the recipe using blueberries next.