Scott and I picked more blackberries on Sunday morning. In the afternoon, I de-seeded blackberries from our previous picking. I froze two containers of 12 oz. of the pulpy puree to use in future blackberry brownie recipes. I then made two batches of blackberry jam, with four half-pints in each batch.

For dinner, we had the rest of the turkey-zucchini loaf and more sweet corn on the cob.