Blackberry Miel de Cacao Jam
2 cups fresh or frozen blackberries
1 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons Miel de Cacao (featured product)
Combine blackberries, granulated sugar and lemon juice in a heavy bottom pan.
Bring to a simmer over medium heat and cook for 25 minutes. The jam should have thickened slightly.
Pour the jam through a strainer, stirring with a rubber spatula and gently push the liquid through so only seeds remain. You can leave the jam completely seedless or add a spoonful for a little texture if preferred.
Stir in the Miel de cacao, transfer to a jar and let cool completely.
The jam should thicken even more once it completely cooled.
Keep refrigerated for up to 2 weeks.
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