Avoid removing any of the bitter white membrane (the pith). Use a microplane zester to remove the zest from the limes.
PREP: 20 minutes COOK: 25 minutes PROCESS: 15 minutes MAKES: 3 half-pints
4 cups fresh blackberries
3 cups sugar
¼ cup water
1 Tbsp. lime zest
½ cup lime juice
1. In a 6- to 8-qt. pot combine blackberries, sugar, the water, lime zest, and lime juice. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, about 25 minutes or until mixture is thickened and reduced to about 3 cups, stirring occasionally.
2. Ladle hot compote into three hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
Serving Idea: Spoon this compote over panna cotta, ice cream, or trifles.
PER ¼ CUP COMPOTE: 218 cal., 0 g fat, 0 mg chol., 1 mg sodium, 56 g carb., 3 g fiber, 1 g pro.
Avoid removing any of the bitter white membrane (the pith). Use a microplane zester to remove the zest from the limes.
