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Blackberry-Black Pepper Spread

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

Smooth a little of this peppery fruit spread on a cracker with your favorite creamy cheese. Brush it on roasted pork or duck. Or serve it warm over ice cream.

List of Ingredients

â—¦ 8 (6-ounce) packages blackberries, stems removed
â—¦ ¼ teaspoon freshly ground pepper
â—¦ 1 (1¾-ounce) package powdered pectin
â—¦ 4½ cups sugar


Recipe

Gently wash berries; drain and place in an 8-quart stainless steel or enameled Dutch oven with ½ cup water. Crush berries with a potato masher. Bring to a boil, stirring constantly; reduce heat, and simmer 5 minutes or until berries are soft, stirring often. Remove from heat.

Line a wire-mesh strainer with 2 layers of damp cheesecloth or a jelly bag. Place over a bowl. Pour berry mixture into strainer, and let drain 1 hour and 45 minutes or as needed to extract 3½ cups juice. (Do not press or squeeze mixture.) Discard solids. Return juice to Dutch oven. Stir in pepper.

Sterilize jars and prepare lids.
While jars are boiling, stir pectin into juice mixture. Bring to a rolling boil, stirring constantly. Stir in sugar; return to a rolling boil, and boil 1 minute. Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal, and process jars, leaving ¼-inch headspace and processing 5 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours.

To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.


Makes six (½-pint) jars for the shelf