The swap of the blackberry for the tomato completely transforms this ketchup. There's still the expected kick from vinegar and the traditional punch of the spice blend, but the blackberry lends it an almost jammy, even slightly sour quality.
This recipe recalls the very first preserves I ever made: pineapple lime jam. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination.
For this month’s Can It Up, it was all blood orange marmalade, all the way. I adore the distinct ruby glow and the sweet, almost berry-like aroma of the Moro orange. The addition of Campari enhances the provocative bitterness of the peel.