This delicious concoction is just what I call it, a little bit of heaven in a syrup. Although, categorically speaking, it is a little thick for syrup and a little thin for jam. Nonetheless it is delicious with lots of different uses not the least of which is tasting it straight from the jar on a spoon. (Please don't tell my Weight Watcher's leader about that last statement!) It is wonderful in yogurt, warmed over ice cream, topping a cream cheese cinnamon bagel..... You just cannot go wrong with this syrup, it adds a chocolate, berry flavor to what ever it is added to. Simply divine.
|"Make a list of important things to do today. At the top of your list put, 'eat chocolate.' Now you'll at least get one thing done today." Gina Hayes|
6 cups blackberries
3 cups sugar
Juice of one lemon
9 ounces bittersweet chocolate, chopped fine
1.) In a large heavy pan, heat the blackberries and sugar until the sugar has dissolved.
2.) Run the blackberry mixture through a food mill's smallest disc to rid the syrup of most of the seeds.
3.) Put the strained mixtures back into the heavy pan, add the lemon juice, and heat it to almost boiling.
4.) Add the chopped chocolate and stir well until the chocolate is melted. Allow the mixture to cool for an hour or two or six.
5.) Bring the mixture back to a boil. Boil hard for five minutes. Stir constantly. Do not stop stirring or it will easily scorch.
6.) Turn off the heat. Wait 2-3 minutes. Push the chocolate-blackberry gently and see if the surface wrinkles. If it does not wrinkle, turn the heat on again and boil hard another two minutes and let rest two minutes. Check for wrinkling again. Continue to reheat and rest until it wrinkles when gently pushed.
7.) Ladle into sterilized jars. Place lids and rings on jars. Water bath process for ten minutes.
|"Chocolate, the poor man's champagne." Daniel Woroma|
3 cups sweet cherries, pitted; 2 cups sugar, juice of 1 lemon, and 5 ounces of chocolate chopped.
Inspired by Mrs. Wheelbarrow's Kitchen blog on chocolate, raspberry whatever.