If the last two recipes are any indication, you will know that I have been in possession of a good amount of blackberries lately. The main culprit is my sister's dog, Curro, who happens to be an excellent blackberry hunter! He even chooses the ripest ones!
We only had a small container but it was enough for at least 4 cakes and then some. But, of course, the blackberries would have ended going bad if I kept waiting for another recipe to inspire me.
Of course, jam was the answer. But not any recipe. I looked for ideas in Pinterest and found this
by Living better together. I did not, however, follow her recipe completely, and I ended up not only with syrup but also with a small jar of jam.
I used this jam in my last cake,
, as a filling. It gives a touch of bitterness to the sweet flavour of chocolate and cream cheese frosting.
Blackberry Jam and Syrup
- 200g sugar
- 250ml water
- 225g fresh blackberries
- Pour all the ingredients in a pot, at medium heat for 20 minutes, stirring with a spoon.
- Check that the blackberries are softened; you can crush them easily with the back of a spoon.
- Take part of the liquid off the mix; scoop it with a spoon, carefully avoiding any fruit piece. Strain the liquid and let it cool down.
- Keep cooking the jam until the mix thickens and turns shiny.
- Triturate the mix and sieve it (if wanted).
- Store the syrup in a bottle and the jam in a jar, in the fridge.
And why, you may ask, would I need this syrup for? Well you can put some in your tea, to give it a fruity touch. You can use it on your pancakes or as a topping for ice cream. Or even in cocktails!
with the recipe.