Blackberry Plum Mojitos Food

BLACKBERRY MOJITO RECIPE

Steps:

• In a Boston shaker, muddle limes, mint leaves, blackberries, and simple syrup until pulverized. Add rum and ice and shake for 10 seconds.
• Pour contents into a glass (no straining) and top with two ounces of club soda. Stir and garnish with mint leaves and blackberry.

BLACKBERRY MOJITOS

Steps:

• 1. Add the mint leaves, blackberries, and agave syrup to a cocktail shaker. Using a muddler or the handle of a wooden spoon, muddle the ingredients until the mint is fragrant. Add the ice cubes, rum, and lime juice. Cover and shake vigorously to chill.
• 2. Fill 2 rocks or highball glasses with crushed ice and strain the liquid into the glasses. Top with club soda and garnish each with a slice of lime.

BLACKBERRY-PLUM MOJITOS

Steps:

• Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved, 3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month.
• Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days.
• Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.

BLACKBERRY MOJITO

Steps:

• Gather the ingredients.
• Cut 1 wheel from the lime and set aside for garnish. Slice the remainder into wedges for muddling.
• In a double old-fashioned glass or tumbler, add 6 blackberries along with the torn mint leaves, lime wedges, and sugar. Muddle well to mash the fruits and dissolve the sugar.
• Add the rum.
• Fill the glass with ice cubes and top with club soda.
• Garnish with a few blackberries, the lime wheel, a sprig of fresh mint, and serve.

PLUM AND SAGE MOJITOS

Steps:

• For each drink, muddle 1 teaspoon sugar, 1 sage leaf and 2 plum quarters in a 2-cup mason jar or glass until well pulverized. Add the juice of 1/2 lime, then toss in the juiced lime half. Add 2 ounces rum and some ice, then top with club soda. Add a straw and stir before serving.

MAPLE BLACKBERRY MOJITO

Steps:

• In a glass, muddle the blackberries and mint with maple syrup. Squeeze lime wedge into the glass. Stir in club soda and rum. Strain into a chilled glass; serve with ice.

SPICED BLACKBERRY JAM

Steps:

• Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
• Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
• Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
• Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
• Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
• Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
• For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
• Cool on a rack and label. Store the jars in a cool, dry, dark place.

HOMEMADE BLACKBERRY PLUM JAM

Steps:

• Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
• Wash, pit and chop plums w/ skins.
• Wash and crush blackberries w/ potato masher.
• Place plums and crushed blackberries in large pot.
• Add pectin a little at a time to plums and berries, stirring constantly.
• Heat on high stirring constantly until mixture comes to a FULL boil.
• Add sugar ALL at once, stirring.
• Bring mixture back to a full hard boil, stirring constantly.
• Use potato masher to carefully further crush plums and berries in pot.
• Boil for 5 minutes.
• Skim off foam, if present.
• Place in sterilized, hot jars, leaving 1/4" headspace.
• Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
• Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
• Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.