vrijdag 22 november 2013

Blackberry and Wild Blueberry Jam (Kopie)

*****

makes about one cup of jam
loosely adapted from Blue Chair Fruit

125 gr wild blueberries
195 gr blackberries
17 gr freshly squeezed lemon juice
160 gr sugar

1. Place a few spoons on a plate in the freezer.
2. Mix the berries together in a bowl and add the lemon juice. Let sit for a few minutes to macerate. Divide the berries in half, and set half aside.
3. In a non-reactive saucepan over medium low heat, combine half of the berries with the sugar and cook, stirring frequently, until the juices run. Increase heat to medium high until the berries boil. Boil for 3-4 minutes, stirring frequently.
4. Add the remaining berries. Stir to combine. Bring to a boil and stir every thirty seconds or so. Cook for 10-15 minutes more, testing for doneness after 10 minutes.
5. To test for doneness, remove the pan from the stove. Retrieve a spoon from the freezer and scoop a small amount of liquid and berries. Return the spoon to the freezer for a few minutes. Once cooled, hold the spoon vertically. If the jam does not run off the spoon and is a thick, spreadable consistency, the jam is done. If not, return the pan to the stove and continue to cook for a few more minutes before testing again.
6. Cool the jam completely, preferably overnight in an airtight container in the refrigerator, before using in the following recipe.
http://www.dessertsforbreakfast.com/2011/12/berry-apple-and-rosemary-shortbread.html#more

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