Tuesday, January 22, 2013

Maple Boubon Blackberries

Maple Brown Sugar Bourbon Blackberries
Makes 1 pint jar of berries plus extra syrup
Adapted from Local Kitchen
1 cup filtered water
1 cup light brown sugar
¼ cup maple syrup
1 cinnamon stick
¼ teaspoon ground nutmeg
1/3 cup good bourbon

 a medium heavy bottomed saucepan, combine all ingredients except bourbon and blackberries. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and simmer 5 to 10 minutes, until syrup thickens.
Using a slotted spoon, remove cinnamon stick. Add bourbon and bring syrup back to a boil (syrup will bubble up a bit at this point). Add blackberries and simmer for 5 minutes.
While the berries are cooking, prepare (get out and make sure they are squeaky clean) the jar(s) you’ll use to store and/or give away the berries.
Transfer cooked preserves to the clean ready jars; using a slotted spoon pack berries into jars, tamping on the jar a few times to settle berries. Ladle syrup over berries to ½-inch headspace; remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 10 minutes. Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars. Allow berries to sit on the shelf for at least 1 month in order to flavors to develop. Store up to 1 year.

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