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Rutherford Weekly's Favorite Reader Recipes 092216

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Blackberries have ripened, and if you have an abundance of them, there is so much more you can do with them than just make cobbler. Jams, sauces and syrups benefit from blackberries, too!

Blackberry Syrup

8 cups washed blackberries.

6 cups white sugar

1/2 cup white corn syrup

2 tbsp certo powder

2 tsp lemon juice

1/4 cup water

Place washed berries in a large heavy bottom pot. Add all other ingredients and stir well to combine. Let stand while getting jars ready. Remove lids from jars and place in a bowl. Pour boiling water into empty clean jars and over lids in bowl. Allow to sit while you make syrup, which will take about 10 minutes on the stove top. Place pot with berries over medium heat and stir constantly until mixture comes to a rolling boil. Turn to low and stir hard as mixture continues to bubble. Cook for one full minute after you turn it down. Don't walk away or stop stirring! Remove from heat. Pour berry mixture through a large fine hole sieve or cheesecloth with a large bowl underneath to catch the syrup. This will separate most seeds and pulp leaving you with a very hot runny looking syrup. Discard seeds. Empty boiling water from jars and immediately pour hot syrup into sterilized jars. Dry lids and tighten onto jars. Within and hour you will hear the lids popping as they are sealing. Once the jars are cooled lightly press down on each jar lid making sure the seal has taken. They should not make a popping noise when pressed down lightly. If they do keep those ones in the fridge and use first. Allow to cool without tipping jars. Store in a cool dry place. Serve cold or heat slightly.

Blackberry Chipotle Barbecue Sauce

I cup blackberries

2 chipotle chiles in adobo, plus 1 T sauce

2 T molasses

¼ brown sugar

1 cup ketchup

1½ tsp liquid smoke

2 T red wine vinegar

In a food processor, add the blackberries, chipotles, and adobo. Process until smooth. Pour blackberry mixture into a small saucepan and add remaining ingredients. Bring the mixture to a simmer and reduce by ⅓ until slightly thickened.

Crock Pot Blackberry Jam

2 pints blackberries, rinsed

2 to 3 cups sugar

3 tablespoons lemon juice

Cook on low 2-1/2 hours, stirring twice. Remove lid; cook on high for 2-3 hours until nice and syrupy. Ladle into jars or let stand and cool. Refrigerate up to two months.

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