Luscious ripe Fraser Valley blackberries, picked that morning, are mashed and simmered until they release all their juices, then strained through a sieve. The dark red, seed-free juice is combined with freshly squeezed and strained lemon juice, sugar and this time, with a judicious amount of Kirsch. Because blackberries have a lot of natural pectin, this richly flavoured jelly is quite firm. It is delicious on waffles or crepes with a dollop of whipped cream, and try it as a relish for baked or bbq’d salmon or trout.
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