CHOCOLATE BLACKBERRY BARS
Tastes like a cobbler with some chocolate thrown in the middle.
Provided by FARNSWORTH
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h16m
Yield 24
Number Of Ingredients 12
Steps:
- Mix sugar, applesauce, egg, and vanilla extract together in a large bowl.
- Combine flour, baking powder, cinnamon, and nutmeg in a separate bowl. Pour into the applesauce mixture; mix until a thick dough forms. Place dough in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Combine blackberries and tapioca in a saucepan over low heat; cook and stir until mixture is the consistency of a runny jam, about 10 minutes. Remove from heat.
- Turn dough out onto a floured work surface; knead about 10 times. Divide dough into 2 pieces. Roll each piece to 1/4-inch thickness. Press 1 piece of rolled dough into the prepared baking dish.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spread chocolate over dough.
- Spread blackberry mixture over the chocolate. Cover blackberry mixture with the second piece of dough.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Let cool before before slicing, at least 15 minutes.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 24.1 g, Cholesterol 7.8 mg, Fat 2.6 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 19.2 mg, Sugar 13.6 g
BLACKBERRY CHOCOLATE JAM
Make and share this Blackberry Chocolate Jam recipe from Food.com.
Provided by Kats Mom
Categories Berries
Time 50m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small heavy saucepot, over medium heat, melt sugar.
- Once sugar is melted, carefully add butter and melt one minute.
- Add blackberries, mix well and cook for 2 minutes.
- Add orange juice and mix well.
- Cover and reduce heat to low.
- Stir occasionally and cook for 30 minutes or to desired thickness.
- Remove from heat and allow to cool.
- Once jam is cool, add HERSHEY'S Chocolate and mix thoroughly.
- Store in air tight container.
Nutrition Facts : Calories 657, Fat 17.9, SaturatedFat 10.2, Cholesterol 20.1, Sodium 62, Carbohydrate 130.2, Fiber 18.2, Sugar 109.3, Protein 7
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
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CHOCOLATE BLACKBERRY JAM: A RICH LUXURIOUS SPREAD
From tinandthyme.uk
5/5 (3)Total Time 45 minsCategory Jams, Chutneys EtcCalories 446 per serving
- Wash the apples and cut into chunks including the skin and cores. Simmer in a pan with a little water and the blackberries until soft (about 10 minutes).
- Return the extracted juice to a large clean saucepan and add the sugar. Heat gently until the sugar is dissolved.
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4.6/5 (5)Estimated Reading Time 5 mins
- Look through the blackberries and pick out any leaves. Wash and very gently dry any that are dirty. Discard any that are past their prime.
- Place the blackberries and sugar in a stainless steel saute pan. Cook over medium heat, stirring frequently, until the sugar melts and forms a syrup with the blackberry juices.
- Run the blackberries through a food mill (or press through a fine-mesh sieve if you don't have a food mill), and discard any solids.
- Return the liquid to the saute pan, and add the lemon juice. Heat the mixture over medium-high heat until just before it boils. Lower the heat and add the chocolate. Stir slowly with a whisk until uniform in consistency.
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