2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
One 8-ounce tub whipped unsalted butter, at room temperature
3 tablespoons honey, preferably wildflower or mesquite
2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar
The key here is not to overcook the jam. It cooks very quickly and chances are that if you think it is thick enough, it probably is. Always remove it from the heat to test for doneness, since the time you take to test it could cause overcooking. Better to err on the side of undercooking, as once it is overcooked--dark, thick, and smelling like caramelized sugar--it cannot be saved.
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