Blackberry Preserves
Ingredients
- 8 cups blackberries (washed, picked through, and ready for action)
- 4 cups sugar (because berries deserve to shine sweetly)
- Juice from 1 lemon (the zestier, the better)
- 1 tablespoon cinnamon (your secret spice weapon)
- 1 package pectin (the magic that makes it preserves and not blackberry soup)
- Zest from 1 lemon (because we're extra like that)
Instructions
- Berry prep time: Toss your blackberries into a big stainless steel pot. Not aluminum—this isn’t the time to experiment with weird metallic flavors.
- Add the essentials: Dump in the sugar, lemon juice, cinnamon, and pectin. It might look like a science experiment now, but trust me—it’s about to smell amazing.
- Heat things up: Put the pot on medium heat and bring it to a boil. Stir occasionally, so nothing sticks or burns because burnt sugar is not the vibe we’re going for.
- Bubble away: Let it simmer in a happy, bubbly boil for 5 minutes. You’ll know it’s ready when your kitchen smells like a berry dreamland.
- Bust the berries: Grab your stick blender and give the pot a few good pulses. You’re aiming for a chunky-but-smooth texture—kind of like the blackberry version of Goldilocks’ porridge.
- Turn it down: Turn off the heat. Take a moment to admire your work. You’re basically a preserve-making wizard at this point.
- Zest it up: Stir in the lemon zest. This is the finishing touch that’ll make people say, “Wow, what’s that extra zing?” You can just wink and keep it a secret.
- Jar it like a pro: Carefully portion the preserves into sterilized jars. Make sure to leave a little headspace and wipe off any drips, unless you want a sticky jar-opening struggle later.
- Cool and seal: Let the jars cool before sealing them up tight. Now, step back and admire your shiny jars of deliciousness. These preserves will make breakfast toast feel like a gourmet treat.
Notes
Congratulations, you’re officially the person everyone will hit up for homemade gifts. Just don’t eat it all before you get a chance to share!