Blackberry Jam

by Chef Michel Nischan

Fruit doesn't always have to be used for something sweet; this savoury blackberry jam is a perfect example

Ingredients

• 3 pints blackberries
• 1 jalapeno pepper, seeded and thinly sliced
• 1 small red onion, diced
• 1 cinnamon stick
• 2 tablespoons honey
• 1/4 cup raw sugar
• 1 lemon, juice and zest

Directions

1. Purée 2 pints of the blackberries in a blender and blend until smooth.
2. Press blended blackberries through fine mesh strainer and force everything through but the seeds.
3. Place the stained blackberry purée and the remaining ingredients (except remaining blackberries) in a saucepot. Bring to a simmer and cook to jam consistency (coats a spoon about 25 to 30 minutes).
4. Add the remaining pint of whole berries and simmer for another 4 to 6 minutes. Remove cinnamon stick and transfer to pint jar, filling it to just a 1/4 inch below the screw threads.
5. Seal immediately and turn over and let cool to room temperature. Store in the refrigerator for up to 3 months. Serve over meat or fish.

This segment appears in show #3209.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

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