Photo by Veer
Use blackberry jam on toast and blackberry syrup for cocktails.
Makes 1 pint-sized jar SERVINGS
- 6 to 8 cups blackberries
- 3 cups sugar
- Juice of 2 limes
- 1 cup honey (optional)
- In a bowl, toss berries in sugar. Cover and refrigerate, stirring after about an hour. Leave overnight.
- The next day, pour contents of bowl into a strainer set over another bowl. Leave the strainer to drip for up to half an hour, stirring occasionally without pressing, to allow the syrup to drip through.
- Add juice of one lime to syrup and stir. Refrigerate syrup to use for a month or more.
- Pour whole fruit from the strainer into a saucepan. Add juice of remaining lime and optional honey. Bring to boil over medium-high heat, stirring frequently, until a jammy consistency is reached.
- Let cool, then transfer to a lidded jar and refrigerate. Use within a month. For more recipes for preserving food check out our End-of-Summer Food Preservation Guide.
This recipe results in two amazing sugar-preserved treats: a delicious syrup to flavor cocktails, lemonade and iced tea; and tasty jam for toast and sandwiches.