| Recipe: |
originally by Melissa Clark, with tweaks :-)
For BLACKBERRY jam:
3 cups (340 grams/two 6 oz packages) blackberries
1 cup (125 grams/75% of a 6 oz package) blueberries
3/4 cup (150 grams) granulated sugar OR ¼ c Splenda & 2 T erythritol
1 teaspoon fresh lemon juice, plus more as needed
1 teaspoon vanilla extract
Make the BLACKBERRY jam:
If, like me, you can’t bear blackberry seeds getting wedged in every other tooth when you eat, do the extra prep; if not, skip it.
Extra prep: Puree blackberries. I use an immersion blender, but a food processor or regular blender should work too. Pour the thick sauce in a large-ish sieve over a bowl that fits it nicely. Use a flexible rubber spatula to work the puree through the sieve, rubbing/turning until you have pushed all the fruit through and are left with just seeds.
In a medium saucepan, stir together blackberries (or blackberry puree), blueberries, and sugar. Cook over medium heat, stirring occasionally at first, then more frequently as the mixture starts to bubble and reduce.
When mixture has reduced and looks syrupy (about 30 minutes total), stir in lemon juice. Taste and add sugar if necessary. Cook for 3 minutes longer, stirring frequently to prevent burning. When the jam is thickened and shiny but still slightly runnier than you expect jam to be, take it off the heat; it will continue to thicken as it cools.
Scrape jam into a bowl or heatproof container, stir in vanilla and let cool to room temperature. Taste and stir in a little more lemon juice if the jam seems very sweet. At this point, the cooled jam can be chilled for up to 1 week.
OR
For CRANBERRY jam...
1 12 oz bag cranberries, rinsed and picked over
1/3 c sweetener of choice (I used half sugar and half erythritol)
Juice of one small orange
scant 1/2 c water
3/4 t vanilla
Make the CRANBERRY jam:
Place all except vanilla in medium saucepan over med-low heat. Cook until berries pop and mixture reduces & thickens. When the jam is thickened and shiny but still slightly runnier than you expect jam to be, take it off the heat; it will continue to thicken as it cools. When mixture is warm (not hot), stir in vanilla. You can use a food mill to remove skins if you like (I didn't). Proceed as for original. There may be extra jam, keep for toast or to stir into yogurt.
Crust is the same for BOTH:
For the crust/topping:
1/3 cup sliced almonds
Demerara sugar, for sprinkling
For the crust:
1-1/2 cups (190 grams) all-purpose flour
3/4 cup (95 grams) whole-wheat flour
12 tablespoons (170 grams) unsalted butter (1-1/2 sticks), softened
1/2 cup (100 grams) granulated sugar OR ¼ c erythritol and 2 T Splenda
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon almond extract
Make the dough:
Put butter and sugar in a medium bowl and beat with electric mixer until pale and fluffy, about 3 min-utes. Beat in egg yolks, vanilla, salt and almond extract until combined. Add flours and beat until dough just comes together.
Scoop 1/2 cup of the dough into a bowl or container, cover and chill. Transfer remaining dough to a 9- or 10-inch tart pan and use a piece of waxed or parchment paper to press evenly into bottom and slightly up the sides. Chill crust in the refrigerator for at least 20 minutes.
Preheat oven to 350 degrees.
Spread jam evenly into crust, then using your fingers, crumble reserved 1/2 cup dough over jam. Sprinkle with almonds and Demerara sugar.
Bake until golden, 38 to 48 minutes. Let cool completely to room temperature before serving.
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