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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Minted Blackberry Jam

Many of you may "put up" vast amounts of jams or jellies during the fall, but let me warn you about one mistake often made. I never make more than a 6-cup batch at a time. The reason is because any more and the pectin has difficulty setting up. As we all know, pectin's worst enemy is heat and by making more than 6 cups at a time, the longer your jam or jelly is on the stove, cooking away. And that means the pectin is taking on heat more than it should.

Ingredients

For 4 people

Recipe

  • 1 (1.75-ounce)package dry pectin
  • 6 cup(s) blackberries, rinsed and drained well*
  • 1 teaspoon minced, fresh mint
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 tablespoon lemon juice

Minted Blackberry Jam Directions

  1. Put blackberries into a large saucepan and mash well. Stir n pectin and mint and bring to a boil over high heat, constantly stirring when starting to boil.
  2. Stir in the sugar, honey and lemon juice and continue boiling for 1 additional minute, constantly stirring. Remove from heat, skim off any noticeable foam and let cool 30 minutes. Ladle into a container, cover and refrigerate until needed.
  3. * If the blackberries are just ripe, no pection will be needed, but if you see that they are quite soft, follow recipe
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