3 weeks ago
Got extra berries at home ? How about homemade blackberry jam with dairy-free yogurt ? I can literally eat this combo from morning to evening ! Recipe 👇 . Nate and I are planning a day trip with the pups for the 4th holiday week. Think they’ll be up for wine tasting with us ? 🐶 + 🥂 = 🤷🏻♀️🤷🏻♂️ . What’s your plan for this summer ? 😘 #IHeartUmami ❤️ . 15 oz. frozen or fresh blackberries half to one whole lemon juice 2 to 3 tbsp good honey . Cook the frozen blackberries, lemon juice, and honey in a heavy-bottomed pot over medium heat. Mash the fruit with a wooden spoon or fork into a chunky texture. . Bring the mixture up to a boil slowly over medium heat, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes. . Once the jam is cool to room temperature, it will thicken a bit further. Store them in glass jars. Seal, label with the fruit and the date, and store it in the refrigerator for up to 3 weeks.