Blackberry Grand Marnier Fruit Butter

  • blackberries, 3 to 4 quarts (enough to make 5 cups of pulp)
  • 4 cups sugar
  • zest from two oranges
  • 1/2 cup Grand Marnier
  • 1 box (pink) Sure Jell pectin

Prepare the pulp by running the berries through a chinois or food mill. (Otherwise, pulse them lightly in a food processor or crush them with a potato masher, and press through a sieve until only the seeds remain.)

Measure 5 cups of pulp and proceed to follow the cooked jam directions in the Sure Jell package, adding the orange zest ad Grand Marnier to the saucepan with the fruit.

Click here to read Rachel Vidoni’s Better Berry Butter article.

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