Herbed Blackberry Jam with Shortcakes

BLACKBERRY JAM W/ LEMON & TARRAGON

4 cups blackberries
3 cups of sugar
juice of half a lemon
1 TBS vanilla
4 dashes sea salt
1-2 sprigs of chopped tarragon

Method

Mash the berries in a pot while bringing them to a boil over high heat. Once they start to boil, add all ingredients except tarragon. Simmer for around 40 minutes, stirring frequently so the berries won’t burn. The jam will be done when you can see the bottom of the pan as you swipe your spoon through it. Take it off the heat. Add the finely chopped tarragon. Let it sit until cool enough to eat, apx. 10 minutes.

BLACKBERRY JAM W/ CINNAMON BASIL

4 cups blackberries
3 cups of sugar
juice of half a lemon
1 TBS vanilla
4 dashes sea salt
1 cinnamon stick
handful of cinnamon basil (chopped)

Method

Mash the berries in a pot while bringing them to a boil over high heat. Once they start to boil, add all ingredients except cinnamon basil. Simmer for around 40 minutes, stirring frequently so the berries won’t burn. The jam will be done when you can see the bottom of the pan as you swipe your spoon through it. Take it off the heat. Add the finely chopped basil. Let it sit until cool enough to eat, apx. 10 minutes.

WHIPPED CREAM BISCUITS
(Linda Murrow, allrecipes.com)

1 cup all-purpose flour (I used emmer flour)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup whipping cream, whipped

Method

Preheat oven to 425. In a medium bowl, combine flour, baking powder and salt. Stir in cream. Turn dough out onto a floured surface; knead 10 times. Roll to 3/4″ thickness, then cut into 2 1/4″ rounds with a biscuit cutter. Bake on an ungreased baking sheet for about 10 minutes or until nicely browned. Serve warm with herbed jam.

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