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.”
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.
Take advantage of fresh berries when they're in season - making a fresh blackberry spread couldn't be easier!
- 1 lb fresh blackberries
- 1/4 cup sugar, plus more to taste
- 1 lemon, juiced
- Place blackberries, sugar, and the juice from one lemon in a medium sauce pan over med-high heat.
- Cook berries down, stirring occasionally, until you have a thickened, syrupy mixture, about 30 minutes.
- Scoop 1/2 cup of the mixture out and place it in a bowl (skip this step if you want a seedless spread).
- 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.
- Discard solids. Stir jam in bowl and place in a jar with an air-tight lid.
Yields: 1 cup (8 2-Tbsp servings)
Estimated time: 40 minutes
Calories: 65.4 | Fat: .2 | Fiber: 3
WW Points: 1