The asparagus and the rhubarbs are beginning to show in the garden, and that makes it the time for defrosting the freezers, and make a status of what is left. There were lots of blackberries, so I have made jam and juice from approx. 5 kilos.
Here is the recipe I use:
|1 kg blackberries||Stir blackberries and sugar together n a pot and let cook for 10 minutes. If it is making much juice you can drain some of it from the blackberries in order not to get too liquid a jam. I have an old sieve where I have bent the handle upwards. I lower it into the cooking blackberries, and remove the juice in the sieve with a cup. The juice is made to boil again, and then removed from the heat and Atamon is added. Then it is poured into cleaned bottles|
Take the pot from the heat and add citric acid and Atamon, and put the jam in cleaned glass jars.
Atamon is a special Danish liquid preservative - consisting of water, preservative (E211), antioxidant (E270), color (E150) and flavoring.
|400 g sugar|
|1 tsp citric acid|