Sugared Blackberries Food

LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY SAUCE

Steps:

• Combine 1 cup sugar and cornstarch in medium saucepan; stir until no lumps remain. Gradually whisk in lemon juice, then egg yolks and salt. Add margarine. Cook over medium heat until curd thickens and boils, whisking constantly, 4 to 5 minutes. Transfer to bowl. Press plastic wrap directly onto surface. Chill until firm, at least 8 hours and up to 1 day.
• Preheat oven to 350°F. Scatter almonds on rimmed baking sheet. Sprinkle with 1/2 tablespoon water, then 1 tablespoon sugar; toss to coat. Bake almonds until golden and crisp, 5 to 6 minutes. Cool on baking sheet.
• Puree blackberries in blender. Press enough blackberry puree through strainer into bowl to measure 1 1/3 to 1 1/2 cups sauce; sweeten with 2 to 3 tablespoons sugar. DO AHEAD: curd, almonds, and sauce can be made 3 days ahead. Keep curd chilled. Cover and chill sauce. Store almonds airtight at room temperature.
• Preheat oven to 350°F. Combine flour, sugar, lemon peel, and salt in processor; blend 5 seconds. Add margarine and blend until moist clumps form. Gather dough into ball. Divide into 6 equal pieces. Press dough onto bottom and up sides of 4 1/2 x 3/4-inch tartlet pans with removable bottom; arrange pans on rimmed baking sheet.
• Bake crusts until golden, about 25 minutes (crusts may crack a bit). Cool on sheet. DO AHEAD: can be made 3 days ahead. Cover and place crusts in pans in freezer.
• Place 1 cup lemon curd in medium bowl. Using electric mixer, beat egg whites, cream of tartar, and pinch of coarse salt in another medium bowl until soft peaks form. Gradually add 1/4 cup sugar, beating until whites are stiff but not dry. Fold whites into lemon curd in 3 additions. Divide soufflé filling among crusts, mounding in center. Freeze until firm, at least 4 hours. DO AHEAD: can be made 3 days ahead. Cover and keep frozen.
• Preheat oven to 375°F. Push bottoms of pans up, releasing tartlets from pan sides. Arrange tartlets, still on pan bottoms, on rimmed baking sheet. Scatter 1 tablespoon sugared almonds over each tartlet. Bake tartlets until filling is puffed, golden brown, and no longer soft in center, about 20 minutes.
• Transfer tartlets to plates. Dust with powdered sugar, if desired. Drizzle some sauce around. Pass remaining sauce.

LOW SUGAR BLACKBERRY JAM RECIPE EASY CANNING HOW-TO

Steps:

• Begin by filling your large canning pot with water. You will want enough water that it will still cover the jars with 1 inch of water above them once they are placed in there. It's a good idea to start this step early since it takes the longest to come to a gentle boil. This step takes the longest, so begin it right away.
• Once your water is close to a boil, place your glass jars in the water for 10 minutes. After that remove with tongs and place jars on a clean towel. You can also wash the canning jars with hot soapy water, but I prefer to clean them with boiling water to ensure there is no residue left on the glass, and then they are warm and ready to be used.
• Place your lids in a small bowl and cover with hot water for 1 minute, then remove and let the lids air dry at room temperature.
• In a large pot add the blackberries and mash with a potato masher over medium-high heat. In a small bowl mix together the pectin and ¼ cup sugar. Add the pectin-sugar mixture to the blackberries. Bring to a full rolling boil and stir in the remaining amount of sugar. Allow the mixture to thicken for 1 more minute while boiling, and then remove from heat. You can test if the jam will set well by doing the spoon test - dip a spoon into the hot jam and if it does not slide off the spoon right away and shows jam wrinkles when it dries, your jam is at the perfect gel stage.
• Ladle the jam into your prepared jars (use the jar funnel to make it less messy). Wipe the rims down (a clean jar rim is a necessity!), and place your lid on, then screw the ring on next. Don't overtighten the ring.
• Place the jars of jam into the boiling water canner and process for 10 minutes. After 10 minutes remove the jars and allow them to cool on a clean towel. Not too long after you take them out you'll begin to hear popping - that's the jars sealing! After they are completely cool, check to make sure they are all sealed. If you press down on the center of the lid it should not spring back. If it does, refrigerate the jar or use the troubleshooting tips down below.

SUGARED RASPBERRIES

Steps:

• Carefully pick over the berries, removing leaves, foreign objects, and spoiled berries. Place the berries in a mixing bowl, and pour the sugar over them.Use two large forks to mash the sugar into the berries until they are liquified and there is no trace of whole berries left. Don't use a blender, it will pulverize seeds, and they should be left whole.
• Transfer to jars and refrigerate 2 days before using. They will keep one year refrigerated.

SUGARED BLACKBERRIES

Steps:

• Mash berries with sugar and salt in a bowl with a potato masher until berries are liquefied and sugar has dissolved. Let stand, covered and chilled, 3 days (to allow flavors to develop), stirring once a day.

SUGARED BLACKBERRIES

Steps:

• Mash berries with sugar and salt in a bowl with a potato masher until berries are liquified and sugar dissolved. (Do NOT put berries in the blender! The seeds impart a bitter taste!).
• Let stand, covered and chilled, 3 days to allow the flavours to blend, stirring once a day.