I was amazed when I was at the store recently and blackberries were not only available but also quite inexpensive so I picked some up. With this recipe you can put the fruit on top of pancakes (which is what I did) or my friend used hers on top of ice cream – frozen yogurt of course! These are just delicious! Enjoy!!! For comments/questions email email@example.com
6 cups blackberries divided
2 cups white sugar
1 cinnamon stick broken into pieces
1 tablespoon fresh grated lemon zest
1/2 teaspoon freshly grated nutmeg – you can use your new microplane!
1/2 cups Framboise or other raspberry liqueur
You will need four 8 oz jars for this recipe.
In a stainless steel sauce pan place 2 cups of the blackberries. Using a potato masher, crush slightly. Add 3 tablespoons of water. Cover and boil gently medium low heat until fruit is soft – about 2 minutes. Strain through a strainer lined with a coffee filter or several layers of dampened cheesecloth. Set over a glass measuring cup to collect the blackberry juice – at least 1/2 cup.
In a clean stainless steel saucepan combine sugar, cinnamon stick pieces, lemon zest, nutmeg and 2 cups of water. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and gently boil for 5 minutes. Strain and return the syrup to a saucepan. Add the blackberry juice, remaining blackberries and Francoise. Bring over a low boil so you do not crush the blackberries, stir constantly for about 2 minutes.
Using a slotted spoon add hot blackberries into the jars to with in 1/2 in of top. Ladle hot syrup into the jars to cover the blackberries, again leaving 1/2 in on top. Wipe rim, add lid and tighten down. If you plan on using right away, cool and place in frig. If not then you will need to process in a hot water bath!