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Country Living Flavors of Country Cookbook
by the Editors of Country Living
This decadent cassis-spiked jam wonderful drizzled over pancakes or as a topping for ice cream.
Makes 2 Cups


• 5 cups fresh or frozen blackberries
• 1 cup plus 2 tablespoons cassis
• 1/2 cup sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch


MAKE THE JAM: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar and lemon zest and juice, and cook over medium-low heat until berries begin to soften—about 10 minutes.

• Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan.
• Set the strained berries aside.

• Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice. Bring the liquid to a boil, reduce heat to medium-low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume—about 2 cups. Stir the reserved blackberries into the liquid.
• Remove from heat and let cool completely.

Nutrition information per 2-tablespoon serving—protein: 0.3 g; fat: 0.2 g; carbohydrate: 20.2 g; fiber; 2 g; sodium: 1.2 mg; cholesterol: 0; calories: 108.

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