Sugared Blackberries Recipe

Experience the magic of Edna Lewis's simple yet elegant sugared blackberries! This recipe, inspired by a Gourmet Magazine Jan 2008 article (page 81), transforms fresh blackberries into a luscious, slightly sweet jam. Perfect for topping yogurt, biscuits, or ice cream, this recipe is surprisingly easy and requires minimal cooking. Enjoy the vibrant blackberry flavor intensified by a touch of sugar and salt. Keeps for at least a month refrigerated (some claim a year!).

Prep Time 5 mins
Cook Time 4335 mins
Calories 835.9 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Sugared Blackberries 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sugared Blackberries

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How to Make Sugared Blackberries

  1. Gently mash 2 cups of blackberries with 1 cup of granulated sugar and 1/4 teaspoon of sea salt in a medium bowl using a potato masher. Continue until the berries are mostly liquified and the sugar is mostly dissolved.
  2. Cover the bowl and refrigerate for 3 days. Stir gently once a day to allow the flavors to meld and the sugars to fully dissolve.
  3. (Optional) For a smoother jam, strain the mixture through a fine-mesh sieve before serving. Discard seeds and solids if desired.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

827g

Fat

0g

Carbs

71g