Oct 16, 2021
Summer is winding down too quickly, as it always does, and I find myself trying to hold on to every last bit of what remains. The Hamptons is a place, a space, and an echo all at once. It’s peaceful, medicinal, and sometimes wild and chaotic like the sea that draws us to these hamlets.
Sweet, buttery corn and luscious fruits evoke smiles and thoughts of beach parties and backyard gatherings. These are flavors I want to hold on to for a little while longer.
Blackberries grow wild on my property and there’s nothing more delicious than a sun-ripened berry right off the bush. I harvest as much as I can, eating them out of hand, presenting them warm and freshly picked on the breakfast table. Here, I share my recipe for blackberry jam, a simple way to hold on to the flavors and feelings of summer.
Yield: Makes 1 ½ Cups
3 cups fresh blackberries
1 cup organic cane sugar
Zest of ¼ lemon
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon coarse salt
Puree half of the blackberries in a food processor.
Transfer the mixture to a medium-sized pot and add the remaining blackberries, the sugar, lemon zest and juice, and salt.
Bring to a boil, stir, and lower the heat to a simmer. Cover and cook the mixture over low heat for 5 minutes, then uncover, stir, and cook it for 30 minutes longer. Stir occasionally, using the back of a wooden spoon to crush the whole blackberries.
The jam is ready when the liquid is condensed and thickened.
Remove the jam from the heat; it will thicken a bit more as it cools.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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