Blackberry Tarragon Marmalade
Yield: 1quart (save extra for breakfast)
3½ pints fresh blackberries
1 bunch fresh tarragon
1 lemon (strain the juice)
3½ cups of sugar
1 envelope of liquid pectin
Place blackberries, lemon juice, tarragon and sugar in a stainless steel saucepan. Stir the mixture until incorporated. Bring to a full boil. Pour in the pectin and boil for 2 minutes. Remove from heat. Place in a stainless steel bowl and then place that bowl over an ice bath; stir occasionally until cool. Remove tarragon and chill overnight.
Hedy's comfort classics are featured in this month's Edible South Florida magazine -- and lucky us... we got a special delivery from the publisher today hot off the presses and just in time for all the girlfriends at the Loews Hotel Miami Beach. Snag your copy at your nearest Whole Foods Market. They're on shelves as of today in Dade and Broward.
