The previous post for the berry sherbet was the result of actually starting to make this recipe! In the middle of making it, I saw a can of sweetened condensed milk I had bought for a second Key Lime Pie and decided on a whim to use it to sweeten the berries, then during a taste test to see how much sweetener and what flavorings I needed, I decided it was incredible as a frozen dessert and made half the batch into the sherbet! But THIS is the recipe I was actually making.
This was a complete trial recipe - tweaking, substituting, brainstorming. Really, I was just using up the berries I had been picking this summer from our wild blackberry patch growing by the creek. The end result is pretty good. It's just a very thick, spreadable jam really.
Here is the original recipe I was going to follow... it's a long term food storage recipe using freeze dried berries.
Blackberry Blueberry Butter
2 c freeze dried blueberries
2 1/2 c freeze dried blackberries
2 c water
1 1/2 c sugar
1 T lemon juice
In a blender, process the freeze dried fruit until it's a smooth powder. In a saucepan on the stove, add the water, sugar and lemon juice to the berries. Cook all on a low boil for 30-40 minutes, stirring constantly to prevent burning on the bottom. Cook it down until it's as thick as you like and then jar and seal. Let cool completely and store in the refrigerator.
What I did
Since I had fresh berries to use, I got all the berries I had been picking and storing in my deep freezer.
Processed them until smooth in the food processor with the S-blade
Placing them into a saucepan on the stove, I added 1 can sweetened condensed milk, 1/2 c sugar and 1 T lemon juice and about 1/2 cup water. I didn't add all the water because I was not using freeze dried berries that needed to be reconstituted.
Taste test yours. I think most people would like to add about 1/2 cup more sugar at this point. Cook down until it's as thick as you like. Pour it into your clean, warm jar and seal. Let cool and store in the refrigerator.
