yummm… i think i’ve fallen in love again.
You know I’ve been kind of freakish for months over tangelos. That really hasn’t changed, but blackberries have come a little tardy to the party and taken over. (♥: Did you just say tardy for the party? *sigh*) I love that they’re tart and dark and just IT!
Ummm, hello. This is about TCJ. Okay, right. Sorry. So this month is all about Herbs for Tigress’ Can Jam. My herbs of choice seem to be cilantro, mint and tarragon. Mint was the first thing to pop into my head. Well, after tarragon, but I used tarragon last month in my, now gone, Pretty Pickled Pearls. (♥:They were GOOD!)
Initially, I was going to do something with mint, ginger and lemon. That whole herbs = no pectin thing kinda shut that down. I’m wary of using commercial pectin right now because I want to learn as much as I can about natural occurring pectin. Like which fruits are high and which are low. This wasn’t the week to experiment with a recipe and making my own apple pectin. Especially, since I seem to be stuck in last day post mode.
I happened upon some lonely blackberries that had just been saving themselves for yesterday in the back of the freezer. Lightbulbs and stars started flickering in my head. Hello, Mighty BerryMinty Jelly.
I didn’t really adapt the recipe from anywhere, but Anne V. Nelson’s The New Preserves and the 2006 edition of Irma Rombauer’s Joy of Cooking get “chock full of info” honorable mentions.
Mighty BerryMinty Jelly
2 c blackberries
1 c mint
1 c water
1 1/2 c – 2 c of sugar
1 tablespoon commercial lemon juice
Wash/clean blackberries and mint. Steep mint in one cup of boiling water overnight. Strain mint and discard solids. Add blackberries and minty water to saucepan. Bring to a boil. Cook for 5-10 minutes smashing berries to get all that juice. Strain berryminty juice using jelly bag/lined colander. For clearer jelly, don’t force the straining. Just give it time. Lots of time.
When done, measure liquid. Add lemon juice. For every cup of liquid add 3/4 cups of sugar. Bring to a boil. Stir. Stir. Stir. When it reaches the jell point, add to 2 sterilized .25L or 1/2 pint jars. Process for 5 minutes.
The NikkiBits: This is minty. Not overly so, for me, but minty nonetheless. It’s the most beautiful purple. I’m in love. Seriously. Marmalade, see you next year. Strawberry Jam, eh. It’s BerryMinty Jelly For Ever. If I had an ice cream maker, all would be lost.
What’s Next: I’m making this again. Like tonight. I picked up more berries at the farmers’ market and I’m off to the get mint. The batch above was a little loose, I’m going to steep with less water. The Joy adds no water at all. Anne adds less water for many more berries. We’ll see. I love that Carter made a simple syrup with her mint. I might try that, too.
I just realized my TCJ selections seem to be color coordinated with my apt. January, Blood Orange Marm. Feb, Baby Carrots. March, Pearl Onions. April, Blackberry Mint. Really, the colors in my apt are red, orange, purple, green, and white. Add blue, pink and yellow/gold and it’s officially matchy-matchy.
Gotta go. Must buy mint.
Nikki
i love the color coordination!
…if you are doing it again tonight, add a little ground black pepper, it’ll knock your socks off! 😉
Oh, wow. Blackberries and mint are two of my favorite things, but I’ve never thought to put them together. I’m going to have a hard time holding off til blackberry season for this one. I must have it! Thanks for the inspiration.
I used mint too! but with blueberries.
Mmmmm, yum blackberries and mint sound like a tasty combo!
T… Word! Loving the black pepper. It mellows some of the sweetness.
Shae… you have to tell me how yours turns out. I can’t help getting the jump on folks with the fruit and veggies here.
Catalina… Blueberries… mmmmmmm
♥
What a beautiful picture! It makes me crave some yogurt with a fruity jelly right now!
Thank you… That pic really makes me happy. I think those are my favorite colors. I can’t seem to keep yogurt in the house since I made both the jelly and the jam.