Apple & Blackberry Brown Sugar Jam with Grilled Sourdough
1 ½ cups small diced Envy™ apples- about 1 ½ apples (reserve ½ cup)
1 ½ cups halved California Giant blackberries - about 1 ¼ small containers of blackberries (reserve ½ cup)
1 cup brown sugar
1 ½ tsp pectin
4 thick slices of sourdough bread
4 T butter, softened
Blend the reserved ½ cup of diced Envy™ apples and ½ cup of halved California Giant blackberries until smooth
Stir together the brown sugar and pectin
In a large bowl, combine the diced and halved blackberries, blended mixture, and the brown sugar/pectin mixture and stir until well combined.
Let marinate at room temperature for at least 1 hour.
Pour the marinated fruit mixture into a large saute pan and bring to a simmer. Simmer over medium heat for approximately 8 minutes or until you can take the wide side of a rubber spatula and run it through the middle and the liquid doesn’t run back together all of the way.
Pour the mixture onto a sheet tray lined with a silicone mat and spread evenly. Let cool at room temperature or can cool quicker by placing it in the refrigerator. If not in a hurry, you can just pour the jam in a medium bowl and let chill until not longer warm.
Once jam is ready, spread both sides of the sourdough slices with softened butter.
Grill both sides until charred lines appear.
Remove from grill or grill pan and serve with jam. Can also use with toast, english muffins, or any other pastries!