Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I love the combination of blackberry and vanilla. I would say the jam is 70% blackberry-y and 30% vanilla-y, which I think is the perfect ratio.
A long-cooked blackberry jam, made in the French style with no pectin. OK, I used quince juice for pectin. But it's good without it, too. The long cooking provides a roasted, almost caramelized, flavor. Nice change of pace for fall.
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