DIRECTIONS

To Make the Blackberry Jam

1. Start by placing the blackberries, sugar and pectin in a large saucepan. Over medium low heat, stir to completely dissolve the sugar. You’ll want to ensure the sugar has dissolved otherwise the texture of your jam will be gritty and not smooth. To tell if the sugar has dissolved entirely, it’ll begin to produce more liquid.
2. Bring the mixture to a rolling boil (a boil that can’t be stirred down) over high heat for about 5 minutes. If you are using a Dutch oven like we did you should be fine, but a lighter pan may result in the jam sticking to the bottom of the pan. Rub a spoon to the bottom of the pan to ensure this isn’t happening. If so, stir the jam ever so slightly and turn the heat down a little bit.
3. Using a candy thermometer, once the jam has reached a 105°C/220° F it’s reached its setting point. At this point turn off the heat and allow to cool for about 10-15 minutes. Skim off any excess from on the top of the pan for a clean jam. If you don’t get it all no worries!
4. Set aside. You can fill the remainder of the jam in bell jars.

To Make the Cookies and Frosting

1. Preheat the oven to 325°. Next, line two baking sheets with parchment paper and set aside.
2. In a large bowl, cream together the butter, granulated and powdered sugars until smooth and creamy.
3. Next, add in the egg, lemon juice and vanilla extract. Blend until combined.
4. Place the flour, baking powder, salt and poppy seeds into the mixture. Blend until the flour begins to disappear within the dough as you don’t want to overmix this dough to keep it light and airy.
5. Using a large cookie scoop, place the dough on a baking sheet and space out. Using a measuring cup flatten the cookie out until you have about a 1/2″ thickness. Bake the cookies for 11-13 minutes until set.
6. Allow the cookies to cool for 10-15 minutes.
7. While the cookies are baking, add the cream cheese and butter to a bowl. Blend until creamy and smooth. Add in the powdered sugar, blackberry puree and vanilla extract. Mix until light and fluffy.
8. Frost the cookies with the blackberry frosting recipe and top with 1/2 a teaspoon of the blackberry jam.