Maple – Brown Sugar – Bourbon Blackberries! Perfect for serving over ice cream, on a pie, as a pie, on a cake. Turn the syrup into a nice sippin’ beverage. Pour some over your morning pancakes for a special weekend treat! And, they’re a great way to use fresh seasonal berries!
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PD stated, “We love cooking with booze. Sometimes we even use it in the food! [hee hee] A shot of bourbon, vodka, wine or beer can add depth and complexity to jams, mustards, and more.” Well, I had to take a look!
Blackberries, my favorite berry
I found this great idea from Local Kitchen. Bourbon. Maple. Brown Sugar. And, blackberries (my favorite berry)! Sign me up!
The life cycle of a blackberry
Recently I saw an article on photos of the life cycles of different things. It inspired me, so I decided to take this picture and share it here. I just love how this looks. Blackberries have cool stages of life, no?
How to serve
Mmmm, some butter pecan ice cream with Maple Brown Sugar Bourbon Blackberries. Yum. Or, maybe serve them over a spiced pound cake. I think they’ll be fun to serve with fresh peaches in the summer too.
I had extra syrup after canning the berries. But, I’ll use the extra syrup for making spiced bourbon adult beverages. The syrup tastes amazing! All bourbon-y and sweet. I can’t wait to try the finished berries (it’s pretty doubtful that I’ll wait the whole month)!
Mix it up
I think the next time I make this, I’ll try it with Grade B Maple Syrup, that extra maple flavor should work really well.
Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
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Maple – Brown Sugar – Bourbon Blackberries Recipe
Maple Brown Sugar Bourbon Blackberries
- 1 cup filtered water
- 1 cup light brown sugar
- ¼ cup maple syrup
- 1 cinnamon stick
- ¼ teaspoon ground nutmeg
- 1/3 cup good bourbon
- 1 pound blackberries rinsed and cleaned
- In a medium heavy bottomed saucepan, combine all ingredients except bourbon and blackberries. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and simmer 5 to 10 minutes, until syrup thickens.
- Using a slotted spoon, remove cinnamon stick. Add bourbon and bring syrup back to a boil (syrup will bubble up a bit at this point). Add blackberries and simmer for 5 minutes.
- While the berries are cooking, prepare (get out and make sure they are squeaky clean) the jar(s) you’ll use to store and/or give away the berries.
- Transfer cooked preserves to the clean ready jars; using a slotted spoon pack berries into jars, tamping on the jar a few times to settle berries. Ladle syrup over berries to ½-inch headspace; remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 10 minutes. Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars. Allow berries to sit on the shelf for at least 1 month in order to flavors to develop. Store up to 1 year.