I'm admittedly not the most detail-oriented human being in the world, so this kind of stuff happens to me quite a bit. I decided to see it as an opportunity, and went to town with the berry recipes.
For now, let's talk about jam, which is significantly more winter appropriate.
The recipe below makes a small batch--just about a pint and a half--and requires no special ingredients. Just simmer, divide into jars, and store in the fridge.
The ultimate morning (or anytime) treat.
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!
Mixed Berry Cocoa Jam
Makes about 1 1/2 pints
2 pounds mixed berries (fresh or frozen & thawed--do not drain)
1 1/2 cups granulated sugar
1/4 cup cocoa powder
1 large lemon, juiced
1 tablespoon butter (optional)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Place a small plate in the freezer. Combine berries and sugar in a large saucepan and toss to coat. Let sit 1 hour, stirring occasionally, until the sugar is slightly dissolved.
Add the cocoa powder and lemon juice, and bring to a gentle boil, stirring occasionally, until the fruit is softened and the sugar is completely dissolved (about 5 minutes)
Lower the heat to medium-high, and continue to cook, stirring occasionally until the fruit breaks down and the jam thickens into a syrupy mixture (about 20 minutes).
To test jam, drop a small spoonful of jam on the frozen plate and tilt. If it runs, it's not ready and needs a few more minutes. If it's thick and stays mostly in place, it's ready.
Remove jam from heat and stir in salt and vanilla. Divide into glass mason jars and cover. Let cool completely before storing in refrigerator up to 3 months.