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Blackberry-lemon jam

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Ingredients for 1 servings:

  • 1 kg blackberries
  • 5 lemons, untreated
  • 500 g gelling sugar, 1:2

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 15 minutes

Let the blackberries (wild blackberries are best; you don’t have to worry about fox tapeworm during cooking) stand with the gelling sugar for a few hours. Wash the lemons thoroughly, add the zest of three lemons to the blackberries, peel the remaining ones, and fillet them all, adding them as well. Bring to a boil, simmer for three minutes, immediately transfer to screw-top jars, let stand upside down for one minute, then turn over and let cool. It’s simple and delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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