We love blackberry jelly. I just planted a bush in the backyard this spring. I know it’ll be long time before I have enough berries to make presevers, but I can’t wait. This recipe is so quick and easy that you can make it before you start the pot of coffee and it’ll be ready by the time the eggs are perfectly sunny-side up.
This is a single recipe but just double or triple as needed. You can also use any berry or fruit that you prefer.
- 6 oz. fresh blackberries
- ¼ cup sugar
- ¼ cup water
- 1 tsp. lemon zest
- In a small saucepan over medium-low heat add the berries, sugar and water. Simmer until the berries start to fall apart and the the syrup starts to thicken; about 10-15 minutes. Remove from heat. Add lemon zest.
- Place in a mason jar or small serving bowl. Refrigerate until chilled.