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Blackberry Preserves

Sariann

“There was much more than she’d asked for: hot bread, butter and honey and blackberry preserves, a rasher of bacon and a soft-boiled egg, a wedge of cheese, a pot of mint tea.  And with it came Maester Luwin.”  (I: 113)

Blackberry Preserves

Our Thoughts:

These preserves are bursting with the intensity and vibrancy of spring! Slathered over a buttered scone, the tanginess of the blackberries is balanced wonderfully by the relatively meager sugar content (as compared to commercial jams). A perfect destination for berries that are either fresh off the plant, or at the end of their life, this recipe can be followed using other berries as well, or even mixing berries. If pectin is added and proper canning technique used, these preserves could be saved to brighten up a dreary winter morning.

Ingredients:

Mix all ingredients in a large saucepan and cook on high heat for 5 minutes, stirring ingredients till blended. Turn down the heat to medium, and simmer for 15 minutes. Skim off any foam that forms and pour fruit into glass jar and cover. Jam will thicken as it cools.
Cook’s notes: This recipe does not contain pectin. As such, is should be consumed within a week, unless proper canning technique is used. Frankly, it’s too good not to eat in a week.


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