Sneak a bit of heat into this recipe by adding hot sauce or sriracha, to taste. Substitute water or ginger ale for the tequila, if you prefer. Serve on a cheese plate, in s’mores, muffins, vinaigrettes and on ice cream.
Yield:makes four 8-ounce jars 1x
1 pound blackberries or a mix of blackberries, blueberries, strawberries or raspberries
1 to 1 1/2 cups organic sugar
1/2 cup orange juice
1/4 cup silver tequila
1 tablespoon lime juice
1 1.75-ounce packet or 6 tablespoons powdered fruit pectin
Mash berries using a potato masher, one layer at a time. Stir in the sugar and allow to rest 15 minutes. The berries will stain, so use stainless bowls and cookware.
After the berries have rested and the sugar is incorporated, start the pectin.
Bring to a boil, in a medium saucepan: the orange juice, tequila and lime juice. Stir in the pectin and allow to boil for 1 minute, stirring constantly (a soft, rolling boil). Remove from the burner.
Incorporate the berry mash with the pectin, stirring until evenly combined.
Spoon into freezer safe jars, leaving 1/2-inch space, and cap. (Ball glass canning jars will work.) Allow to set in the refrigerator overnight.
Keep refrigerated for 2 weeks or freeze for up to 1 year. (If it doesn’t set firmly, it’s delicious as pancake syrup!)