Read it and eat it: The Unlikely Pilgrimage of Harold Fry and blackberry jam
A national bestseller, Rachel Joyce's novel was named one of the best books of the year by The Washington Post.
A novel of charm, humor, and profound insight into the thoughts and feelings we all bury deep within our hearts, The Unlikely Pilgrimage of Harold Fry introduces Rachel Joyce as a wise—and utterly irresistible—storyteller. People said this “beguiling debut is [a] modest-seeming story of ‘ordinary’ English lives that enthralls and moves you as it unfolds.” We couldn’t resist pairing this book with a recipe for blackberry jam that you can enjoy with toast or scones.
Recipe from The Preservation Kitchen by Paul Virant and Kate Leahy
Makes 2 to 3 half pints
6 cups blackberries, hulled if necessary
1/2 cup sugar
1 tablespoon lemon juice
1. In a wide, heavy-bottomed pot, combine the blackberries, sugar, and lemon juice. Cover and bring to a simmer over medium-high heat, checking the pot frequently until the juices start to release, about 5 minutes. Cool, transfer to a storage container, and refrigerate overnight or up to 5 days.
2. Pour the blackberries into a wide, heavy-bottomed pot, cover, and bring to a boil. Once the juices are boiling, uncover the jam and continue to cook briskly until the mixture hits 212˚F and sets up softly when tested on a chilled plate (see page 57), about 15 minutes. While the jam is cooking, use a ladle to skim off any foam that rises to the surface.
3. Scald 3 half-pint jars in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.
4. Transfer the blackberry jam to a heat-proof pitcher and pour into the jars, leaving about a 1/2-inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.
5. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.
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