Blackberry Spread

by Shawnda on July 4, 2010

in Condiments,Fruit,Lighter & Healthier

Blackberry Spread

Blackberry love is a cycle. It starts with excitement over seeing the juicy black jewels in the grocery store. Love sets in with the first bite of a bursty, baked berry. It can quickly get ugly, though. If cooler heads don’t prevail (as in, The Foodie Groom stays behind while I head to the grocery store hungry and alone), you’re looking at teetering over the edge into obsession. And it’s uglier cousin: hoarding. It’s only $1 for a large pack? I’ll take 6! That only ever has one ending: desperation. As in, “crap, I bought too many and that one has white fuzz on it so I better make something quick.”

Blackberry Spread

When all else fails, you can make cake. But when you still have half a cake on a dome-covered stand on the island, make jam (or jelly, or preserves, or a spread). Whatever you call it in your house, you have to spread it on these biscuits for breakfast. Or dessert.

Blackberry Spread

Take advantage of fresh berries when they're in season - making a fresh blackberry spread couldn't be easier!

Ingredients

  • 1 lb fresh blackberries
  • 1/4 cup sugar, plus more to taste
  • 1 lemon, juiced

Instructions

  1. Place blackberries, sugar, and the juice from one lemon in a medium sauce pan over med-high heat.
  2. Cook berries down, stirring occasionally, until you have a thickened, syrupy mixture, about 30 minutes.
  3. Scoop 1/2 cup of the mixture out and place it in a bowl (skip this step if you want a seedless spread).
  4. Place a fine mesh sieve over the bowl and strain the rest of the mixture through, pressing and scraping to get as much of the moisture out that you can.
  5. Discard solids. Stir jam in bowl and place in a jar with an air-tight lid.

Notes

Yields: 1 cup (8 2-Tbsp servings)

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

Nutritional Information
Calories: 65.4 | Fat: .2 | Fiber: 3
WW Points: 1

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{ 10 comments… read them below or add one }

1 Avanika (Yumsilicious Bakes) July 4, 2010 at 5:12 am

Haha I have gone through this same cycle sooo many times I can’t even count. Unfortunately, some of them have ended up in the trash!

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2 Andrea July 4, 2010 at 5:50 am

Blackberry Jam is my FAVORITE. I made strawberry jam about a month back after going strawberry picking, and I used this same basic method and it was amazing. I’m excited to make it with blackberries as well. The book I used for the strawberry jam said it only kept for like 2 weeks in the fridge – do you know if this is true for this jam as well?

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3 foodiebride July 4, 2010 at 10:03 am

Andrea, I’m guessing it would be similar. A batch this size never lasts long enough around here to tell for sure :)

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4 abbi July 4, 2010 at 11:36 am

I definitely need to make this…I still have tons of frozen blackberries from last year’s picking. By the way, I’ve been a long-time lurker of your blog and have enjoyed it for a long time!!

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5 Elizabeth July 4, 2010 at 3:38 pm

I love making jam and that looks absolutely delicious!

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6 Vanessa July 6, 2010 at 9:46 am

Love it! I am so the same way… I recently made Apricot jam the same way you made this one and it is delish :)

-Vanessa

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7 Georgia @ The Comfort of Cooking July 6, 2010 at 11:01 am

I’ve been thinking of making jams to bring to my family members for Christmas, and this looks like the perfect flavor to add to my list! Thanks for this!

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8 Ivy July 8, 2010 at 11:09 am

I have always avoided making things that need to be canned but this looks so good, I may give it a try.

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9 Kathryn July 9, 2010 at 3:40 pm

That looks amazing! You should submit the recipe to Recipe4Living! Each day this month, we’re giving away a t-shirt to our favorite new recipe!

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10 Kevin (Closet Cooking) July 12, 2010 at 4:06 pm

I could certainly go for some fresh homemade jam for breakfast!

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