Type what you have

Ingredients

• ✓ blackberry juice
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Mix blackberry juice and sugar together in a large saucepan; bring to a boil. Boil rapidly for 2 minutes.
3. 3 Skim off any foam from top of the mixture.
4. 4 Carefully ladle or pour into sterile jars or bottles. Store syrup in the refrigerator for up to 2 weeks.

By Harriet O'Neal

Ingredients

• ✓ blackberry juice
• prosecco
• sage leaf

Instructions

1. 1 Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently.
2. 2 Strain cocktail into a chilled stem glass.

By Cocktail Jim

Ingredients

• ✓ blackberry juice
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• milk
• blackberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
2. 2 Whisk flour, baking powder, and salt together in a bowl; set aside. Beat ½ cup sugar and butter together in a separate bowl until smooth; stir in flour mixture, alternating with milk, until well combined.
3. 3 Pour batter into the prepared baking dish. Spoon blackberries and blackberry juice on top; sprinkle with remaining ½ cup sugar.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 45 minutes.

By Baritone Bob

Ingredients

• ✓ blackberry juice
• pork loin chop
• salt
• black pepper
• olive oil
• shallot
• thyme
• port wine
• chicken broth
• balsamic vinegar
• cornstarch
• water
• blackberry

Instructions

1. 1 Season both sides pork chops with salt and black pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chops; sear until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C). Transfer chops to a plate; set aside.
2. 2 Heat remaining 1 teaspoon oil in the same skillet. Add shallots and thyme; cook and stir until shallots translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Cook until reduced by one-third, about 5 minutes.
3. 3 Stir cornstarch and water together in a bowl until becomes a paste; stir into sauce. Cook and stir until thickened, about 1 minute; reduce heat to low. Stir in blackberries; simmer until just warmed through.
4. 4 Return chops to the skillet; turn to coat in sauce. Serve chops topped with more sauce.

By Scott Koeneman

Ingredients

• ✓ blackberry juice
• white sugar
• clove
• cinnamon stick
• lemon
• rum

Instructions

1. 1 Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
2. 2 Strain to remove spices and add rum.
3. 3 Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.

By Marianne

Ingredients

• ✓ blackberry juice
• canning jar
• lid
• ring
• sugar
• pectin
• jalapeno pepper
• jalapeno pepper

Instructions

1. 1 Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine ½ cup sugar and pectin in a bowl; transfer to a saucepan.
3. 3 Stir blackberry juice, green jalapeño, and red jalapeño into pectin mixture; bring to a boil over medium-high heat. Add remaining 3 ½ cups sugar; return to a rolling boil until sugar has fully dissolved, about 1 minute. Off heat, stir to remove bubbles and foam, about 5 minutes.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes or according to your local extension.
6. 6 Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate jelly after seal is broken.

By Gingerbreadgirlz