Recipes from the Book

Read The Ingredients of Us NOW!

To celebrate the launch of my debut novel, The Ingredients of Us, I’m sharing recipes from the book! Want sweet monthly recipes sent straight to your inbox? Head on over to Jenni’s Cafe, my monthly newsletter.

Blackberry Jam

Find the recipe on Page 1

“Imagine your husband cheated on you; what do you bake? Pies are too cheerful, cookies too festive, chocolate mousse too sensual—you probably decide on jam.”

tracey-hocking-745424-unsplash copy.jpg

This is the lazy person’s blackberry freezer jam. It’s quick, it’s simple, and it pairs well with a sweet read.

Ingredients:

  • 4 cups blackberries

  • 1 cup sugar

  • 1 teaspoon cornstarch

  • The juice of ½ medium lemon

  • Optional: a pinch of cinnamon and/or allspice

Steps:

  1. Gather berries from the old gnarled bush in your yard. Don’t have one? A flat of u-pick or store-bought blackberries works, too.

  2. Rinse the berries, toss them in cornstarch, then smash with a potato masher.

  3. Heat on the stove until juice forms, then stir in the sugar until its dissolved.

  4. Simmer the mixture until you get your desired consistency. If it isn’t thick enough for your taste, you can add more cornstarch as well.

  5. Once desired thickness is achieved, remove from heat and let cool.

  6. I like the seeds, but if you don’t, strain them out with a sieve.

  7. Add the lemon juice to brighten up the flavor.

  8. Store in an airtight container in the fridge for up to a week, or throw in the freezer to last longer.

  9. Spread it on toast, spoon it onto the top of a cheesecake, drizzle over ice cream…the options are plentiful.

  10. Enjoy!