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Author Notes: The DC Food52'ers hive mind concocted this preserves. After making a preserves, a pickle, and a chutney, we decided to wing it and make one last preserve. Credit where credit is due - the recipe was prompted by Bonnie Benwick's sorrel blackberry syrup. From there SallyCan thought to add some zest. Linda harvested some lemon verbena from the garden. And a preserves was born. Thanks, A&M for the get together prompt. Photo by Julia Rochelle. - MrsWheelbarrow
Makes 16 half-pints
- 2 cups water
- 2 cups sugar
- 3 cups blackberries
- 12 large sorrel leaves, red leaved was used, but green would work.
- 10 cups diced rhubarb
- 5 cups strawberries, hulled and left whole if small, otherwise quartered
- Juice of three lemons
- Zest of one lemon
- Large sprig of lemon verbena (about 12 leaves and some flowers)
- 6 teaspoons Calcium water (included w/Pomono pectin)
- 3 cups sugar
- 6 teaspoons Pomona Pectin
- Make a simple syrup by bringing the water and 2 cups of sugar to a boil. Add the blackberries and sorrel leaves and crush well. Allow the mixture to steep for 30 minutes, then strain. You should have about 24 oz. of syrup.
- In a large preserving pan, mix together the rhubarb, berries, lemon juice and zest, lemon verbena.
- Stir in the syrup. Stir in the calcium water.
- Bring to a full rolling boil, stirring all the while.
- Whisk together the Pomona pectin and the sugar.
- When the preserves are at a full rolling boil that cannot be stirred down, add the sugar and pectin all at once.
- Stir well and continually for five minutes, bringing the mixture back to a full rolling boil.
- Most of the foam will have subsided when the jam is ready. It will look clear and shiny, and will form wrinkles on the surface after cooling for a minute or two. Use the frozen plate trick to check the set.
- To banish every speck of foam, add small pinches of butter. We added about 1 teaspoon spread out over three additions.
- Ladle into 1/2 pint jars. Wipe the rims and place sterilized lids and rings.
- Process in a boiling water bath for 10 minutes.