I have a berry fetish. I am not ashamed to admit it. Hey, they are high in antioxidants or something! (Yeah, that’s why I love them. Sure.) There are very few food or drink items where adding a berry is a bad thing. Sweet, savory, I loved tartes aux fruits rouges when I lived in Nice (tarts with a bunch of different red and red-ish berries), and I loved a duck in honey raspberry sauce I had once in Quebec City, and I went a little crazy for handmade cranberry truffles I devoured in Bar Harbor, Maine once. So I was pretty excited to start a second year as a Green Mountain Coffee Your Perfect Cup™ K-Cup® Ambassador, and receive their Wild Mountain Blueberry K-Cups package.
They also sent me a discount code for you coffee-loving readers. Use code YUMMY-8127 at GreenMountainCoffee.com for 15% off all Green Mountain Coffee® flavored coffees available in K-Cup® packs – including Brew Over Ice. The code expires September 12, 2012.
They not only sent the Wild Mountain Blueberry K-Cups, but also a package of King Arthur Flour sour cream blueberry scone mix and lemon curd. Being that I have been in a canning mood with summer ending and fall coming soon, I decided to make a berry jam to go with my blueberry coffee and scones. The berry-licious combination — blueberry coffee with blueberry scones topped with strawberry blackberry jam — was delicious!
- 2 cups of strawberries
- 2 cups of blackberries
- 7 cups of sugar
- ¼ cup lemon juice
- 1 package of liquid pectin
- Wash blackberries and place in saucepan in a layer
- Using a potato masher, mash the blackberries
- Wash and trim the strawberries and layer on top of blackberries
- Add sugar and lemon juice
- Bring to a full rolling boil, stirring often
- Add liquid pectin and return to a rolling boil for one minute, stirring constantly
- Remove from heat and skim off foam with a large spoon (or I like to skim a colander across the top)
- If you want to eat it now, ladle it into jars and allow to cool for a half hour
- If you want to can it, ladle into sterilized jars, leaving a ¼ headspace. Process in a boiling water canner for ten minutes (or adjust time if at high altitudes, another five minutes for each 3,000 feet)
- Check lids in 24 hours to ensure they sealed properly, and it can take up to two weeks for jam to gel.
The author is a compensated Your Perfect Cup™ K-Cup® Ambassador. Photos© Kelby Carr or Keurig/Green Mountain Coffee.