Another supply from the garden.
Picked up few hours ago, waiting for me on the kitchen table. I decided to save blackberries for colder days to serve with cakes or for breakfasts in spite of numerous large seeds. Once jarred, they will certainly bring back the memories of summer. I hope to capture the fragrance and color and enjoy every single spoon. Blackberry bushes are planted along the western fence at my mothers’. There is also a wall nearby so it keeps the warmth of sun when shining the other half of the day. I believe this makes them so sweet. They are loaded with vitamins and minerals and are definitely important source of of health, for eyes specially. When cooked and cooled, they will certainly have a very special place in my pantry.
- 2 1/2 cup mashed blackberries
- 1 1/2 cup sugar
- 1 Tbsp lemon acid
- 2 Tbsp pectin + 2 Tbsp sugar
In a pot, on medium heat, cook blackberries with sugar for 20 minutes.
Add lemon acid and cook for additional 10 minutes.
Turn the oven to to reach 180 C / 356 F to worm clean glass jars.
In a cup, mix pectin and sugar and slowly add into the pot. Cook for additional 5 minutes.
Fill the jars and let them cool.