Blackberry, Prosecco and Elderflower Jam
Childhood musings
Is it just me, or are blackberries synonymous with
childhood summers.
While whipping up a batch of
blackberry jam, my mind flashed on
summer days spent l a n g u i d l y
picking blackberries…fingers stained…stomach
full, bowl, half empty.
Did you?
My mom would make
blackberry crisp and my grandma would make
jam, freezer jam and now,
so do I.
I added a little ‘sparkle’ to this batch of
blackberry jam. I Tossed
in a little
prosecco,
a thimble or two of
Elderflower liqueur
(love this stuff)
and
tangy lemon zest. Remember, this is
freezer jam, so it’s not as
thick, as a jelly and a bit
sweeter.
It keeps in the
refrigerator for a month or
you can
freeze it and it will last
several. Whether lathered onto
toast or ladled on to homemade
Vanilla Bean ice cream…it’s
wonderful. Promise.
~ ~ ~
The Ingredients:
4 cups of blackberries (rinsed)
4 cups of sugar (a little less if you don’t have my sweet tooth!)
1 pkg of unflavored fruit pectin (1.75 oz) plus ¾ cups water
zest of one lemon
1/4th cup prosecco
2 tablespoons of Elderflower liqueur
~ ~ ~
The Preparation:
Mash the blackberries,
then add the sugar,
Mix and let rest on the counter, for 10 minutes or so,
stirring from time to time.
Meanwhile, boil the water and add the pectin, per the
box instructions.
Pull from the heat and add to
blackberry mixture, along with
the lemon zest, prosecco and
Elderflower liqueur.
Ladle into containers and
let stand overnight before
Refrigerating or freezing.
Enjoy!
Ciao,
Monica
The romance of carrying on a tradition is inspiring. By adding your twist of special ingredients, Prosecco and Elderflower, it puts your modern stamp on it for a new generation.
I must make some for myself before the berries are gone. Thanks for the inspiration!
xoxox Janice
Thank you Janice! making a batch of Raspberry ‘Sparkling’ Jam this morning…
but Blackberry is my fave. Must be the childhood connection. xxo Monica