So I’ve created a Blackberry Skillet Jam to share with you guys. And it just happens to pair nicely with the Orange Scone (pictured below) recipe found in Gather.Bottom line….you need this BOOK
Blackberry Skillet Jam
6 ounces fresh blackberries
2 tablespoons filtered water
1/4 cup honey or maple syrup
just a squeeze of lemon juice (about 1 teaspoon or more to taste)
1. Add the blackberries and water to a 6 inch skillet or small sauce pan. Cook over medium heat for a few minutes till the berries start to release some of their water then mash them up with a fork.
2. Add the honey and lemon juice, then bring the mixture to a simmer. Cook for 5-8 minutes or until the mixture starts to thicken. Stir constantly toward the end of the cooking, pulling the spoon across the pan. You’ll know it’s about done when you pull the spoon through the jam and it takes a few seconds for it to fill the space back in.
3.Remove from heat and allow to cool completely. Jam will continue to thicken as it cool.
Makes about 1/4 cup and can easily be doubled, tripled and so on. I have no idea how long this jam keeps as it is always consumed within seconds of leaving the skillet….sometimes before it leaves the skillet.