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Recipes are bursting with juicy fruit flavor, from cobbler to cheesecake and smoothies and hand pies.
Simmer the plums with the blackberries, sugar, and about 1⁄4 cup water (more or less depending on the ripeness of the fruit) in a small saucepan over low heat until soft and pulpy, 5 to 10 minutes.
Place the blackberries and lemons in a nonreactive pot with the pectin and butter, and bring to a strong boil. Add half the sugar. When the mixture shows further signs of beginning a second boil, add the remaining sugar and bring to a fierce rolling boil.
The recipe calls for 1/4 teaspoon, which is a very small amount but also the perfect amount. Any more and there's a chance that the flavor could take over. Next up, the topping.
Preheat the oven to 400°F. Remove dough from the refrigerator and allow to sit at room temperature for 10 to 15 minutes. Combine all the filling ingredients in a bowl and let sit while you roll out your pie crust.
Combine the flour, cornmeal, confectioners’ sugar, and salt in a bowl and mix with a spatula. Using a pastry cutter or two knives, cut in the butter.
Place the blackberries and lemons in a nonreactive pot with the pectin and butter, and bring to a strong boil. Add half the sugar. When the mixture shows further signs of beginning a second boil ...
Home & Garden. Lighter Side. Medicare. News. Science & Tech. Shopping. Sports. Weather. 24/7 Help. ... Get the Cornmeal Muffins with Blackberry Jam recipe. Bridget Edwards / The Pioneer Woman.