Hello there, welcome to Buddberry Farms! The blackberry season has just come to a close here in Central Florida. Now we have acres of wild blackberries that grow all over the farm, and as I’m not one to waste perfectly good food, this summer I experimented with new ways to use all those blackberries. One of my favorites has been chocolate-blackberry preserves. Now, I’ve seen several different recipes for this all over Pinterest but they all had one thing in common, actual chocolate chips added to the recipe. This part was a problem for me. I pride myself on the short list of ingredients in my edibles. Chocolate has an entire long list of its own ingredients. As a result, I just used cocoa powder, and turned it into a syrup with a scant of water and a little sugar…think homemade cocoa. Oh yeah, I try to make as many of my jam recipes without commercial pectin whenever possible. I start my jams the night before with the fruit and sugar and some juice if needed to activate the natural pectin. Here’s my recipe as I made it…
Add 6 cups blackberries, rinsed, 5 cups sugar, 1/2 cup apple juice, and 1/3 cup lemon juice to a large zipper bag and place in refrigerator overnight.
The next day, work the bag to get the juices going. Then, strain the syrup into a large stockpot and boil for about 20-25 minutes until well thickened. Reserve the fruit until a little later.
Meanwhile, in a separate pan, make your chocolate syrup with 1 cup sugar, 1 cup pure cocoa powder and 1/8 cup purified or distilled water. Bring to a boil and boil for 5 minutes. Add the chocolate syrup and the blackberries to the syrup mixture and boil another 5 minutes. You can let it cool and double check the set or pour immediately into clean canning jars and process in a water bath for 20 minutes.
There you have it, tasty, simple, beautiful and the ingredients list is impressive: blackberries, sugar, cocoa, apple juice, lemon juice and water.
It just doesn’t get any better than clean living! Be sure and check out my other recipes coming soon!