I got some beautiful organic blackberries from my mother’s friend’s farm and decided to make a jam, which is when the fruits remain whole in a syrup. I decided to add cardamom to give it a more exotic taste and I thought it went well, it was smooth. The hardest part of this recipe is removing the stems from the blackberries, because they are very delicate and you end up crushing some of them in this task.
The recipe is simple. In a pan add:
2 cups of blackberries
1 cup (tea) of refined sugar;
1 lemon juice;
seeds of 1 cardamom (the one in the photo below).
Place over medium heat and after it starts to boil, turn to low heat until it reaches the point where the syrup becomes thicker. The blackberries will release liquid and become shriveled. If you want to make jelly, blend everything before boiling (except the cardamom) and pass through a sieve.
I took advantage of the fact that Jundiá made the child happy by sending lots of ice creams and I served the jam with Greek wild fruit. Think of a WONDERFUL combination!!!!
Jundiá also launched traditional Greek and yellow fruit flavors. I can’t say which one is tastier! There are popsicle and 2 liter pot versions, “hunting” in your city is worth it. This is not advertising, it’s just a sincere relationship of love for those who give me food as a gift.
Click to vote on this post!
