Here is a recipe from an old Cooking Light magazine that did justice to these black beauties. The way I’ve posted it is double the original since we have a plethora of fruit. A little further down the post you’ll find the redux version we tried next. We felt that the original had too much sugar, and we wanted a little twist. We’re all in thrall to the redux version, not as sweet, and a little sassy. Enjoy.
Listen: Try the percussion of John de Kadt from his 2008 album titled Eight.
Sip: If you’re serving the jam with an appetizer, we suggest a lovely summer rosé such as Bandol. There’s a great article on summer rosés from the New York Times, if you’d like to review an assortment. We’re particularly fond of the Bandol. If you’re serving it as dessert, perhaps a little nice bourbon such as Woodford Reserve, or a cup of coffee or tea.
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 50 minutes or until thick and syrupy, stirring occasionally. Remove from heat; cool completely. Yield: 5 cups. Store the jam in clean jars in the refrigerator for up to 1 month. Enjoy with crackers, cheese, toast, over ice cream, with short cake, or as a condiment for meat.