Tart and Sweet by Jessie Knadler

Author:Jessie Knadler
Language: eng
Format: epub
Publisher: Rodale
Published: 2010-02-28T05:00:00+00:00

Bring the cherries, sugars, cinnamon stick, and vanilla extract to a boil in a large saucepan over medium-high heat. Reduce the heat and allow to simmer for about 25 minutes, or until the juice just barely covers the cherries. The consistency should be viscous but still runny. Remove the cinnamon stick. Skim any foam.

Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

When I lived in Manhattan, going out for cocktails was a weekly—and (ahem) sometimes nightly—occurrence. But since I moved to rural Virginia, my cocktail consumption has taken a nosedive, replaced by my husband’s more rustic homebrew. So when Kelly made me her Blackberry Mint Love (see page 203) using luscious blackberry syrup, I felt like I was back in the city. And now that I have four blackberry bushes growing in my backyard, I can easily make Kelly’s tasty syrup and libation on my own whenever the mood strikes. —Jessie

Blackberry Syrup

6½ pounds (about 24 cups) blackberries

1½ cups sugar

Juice of 1 lemon

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