Blackberry Chocolate Jam Food

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

BLACKBERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350° Fahrenheit. Line 3 5- or 6-inch cake pans with parchment paper and spray with nonstick cooking spray; set aside.
• Mix cake mix, eggs, oil and milk together in a large bowl, mixing until combined.
• Divide the batter between the prepared pans and bake 27-32 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes, then remove cakes from pans to a cooling rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth and nearly white in appearance.
• Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl.
• Add the cocoa powder and mix until fully combined.
• Add the heavy whipping cream, jam, vanilla extract, salt and a few drops of food coloring and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
• Spoon some frosting into a piping bag or zipper bag and set aside for decorating.
• Trim the domed tops off the cakes as needed. Place one layer of cake on a cake plate.
• Using the buttercream in the bag, pipe a ring of buttercream around the edge of the bottom cake layer. Spread ½ of the jam inside the ring and spread evenly. Pipe a bit more buttercream on top of the jam and smooth out.
• Top with the second layer of cake, then repeat the process.
• Spread a thin crumb coat layer of buttercream over the entire cake, smoothing it out as best as possible.
• Freeze the cake for 30 minutes before applying a second layer of buttercream to cover the cake.

PEANUT BUTTER COOKIES WITH BLACKBERRY JAM

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
• In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and the light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
• Put the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake until the dough has spread and the surface of the cookies are crackled, 11 to 14 minutes. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY CHOCOLATE JAM

Steps:

• In small heavy saucepot, over medium heat, melt sugar.
• Once sugar is melted, carefully add butter and melt one minute.
• Add blackberries, mix well and cook for 2 minutes.
• Add orange juice and mix well.
• Cover and reduce heat to low.
• Stir occasionally and cook for 30 minutes or to desired thickness.
• Remove from heat and allow to cool.
• Once jam is cool, add HERSHEY'S Chocolate and mix thoroughly.
• Store in air tight container.

BLACKBERRY JAM

Steps:

• The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
• Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
• Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
• Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.