A lazy Sunday morning begs for waffles topped with homemade sweet jam. Actually, this recipe is a two-for-one. Once you make the jam you are supposed to let it firm up to a jam consistency, but if you use it right away while it's still warm you have more of a syrup consistency.
Either way, its delicious!
Ingredients:
12 ounces organic fresh blackberries, washed and dried
1/2 cup organic pure cane sugar
2 T arrowroot powder
3 T cold water
Method:
Place the blackberries and sugar into a small saucepan over medium low heat. While the berries are slowly cooking, and the sugar is melting, mix the arrowroot powder with the cold water.
Gently stir the berries; the sugar should be totally dissolved at this point. Add the arrowroot mixture and stir to combine.
Let the mixture come to a slight boil for 2-3 minutes. Remove from heat and use right away, or pour into a sterilized glass jar, seal and leave on your counter to firm. When the jar is cool to the touch refrigerate jam.
3 T cold water
Method:
Place the blackberries and sugar into a small saucepan over medium low heat. While the berries are slowly cooking, and the sugar is melting, mix the arrowroot powder with the cold water.
Gently stir the berries; the sugar should be totally dissolved at this point. Add the arrowroot mixture and stir to combine.
Let the mixture come to a slight boil for 2-3 minutes. Remove from heat and use right away, or pour into a sterilized glass jar, seal and leave on your counter to firm. When the jar is cool to the touch refrigerate jam.
Thank You For sharing this Useful information
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