I’m back up in Northern Cali (Eureka, at my parents place). We are escaping the heat one last time before school starts. The blackberries are one and we’ve been picking gallons of them. We usually make batch after batch of blackberry jam, but this year I’ve changed it up. So far I’ve made Blackberry Apple Jelly, Blackberry Curd (to die for), and this amazing Blackberry Vanilla Sauce. This sauce is perfection. It’s bright and tangy, not too sweet, and the vanilla adds a warm layer to the flavor. So far we’ve had it on vanilla ice cream, but I can’t wait to serve is on warm crepes or belgium waffles.
Blackberry Vanilla Sauce
10 cups of fresh blackberries
1 cup water
2 vanilla beans scraped (or 2 tbsp. vanilla bean paste)
1 tbsp. vanilla
3 tbsp. lemon juice
4 cups sugar
In a blender, puree the blackberries well. Then strain as much juice off the pulp as possible. I put mine berries through a fine mesh sift and used a spoon to move the pulp around. I got 6 cups of juice from my berries.
In a large pot, combine the juice, water, lemon juice, vanilla, and sugar. Mix well. Cut and scrape the vanilla beans. Put the vanilla scrapings and the whole bean in with the juice/sugar mixture. Bring to a rolling boil, then reduce the heat to medium low and simmer for 20-30 mins. or until the sauce reduces 1/3 in volume.
Pour the hot sauce into prepared jars (5-6 half pint jars). Wipe the rims, put the lids on, and process for 10 mins. in a water bath.