Classic Popovers w/ Triple Berry Jam
This jam has been a staple in our family for a number of years. Made with a mix of wild blueberries, blackberries, and raspberries, it’s the perfect blend of sweet, tart, and juicy. She always kept a few jars in the fridge, ready to spoon over warm toast, swirl into yogurt, or gift to someone she loved. Simple, bright, and bursting with berry flavor, this recipe is a taste of summer and a whole lot of nostalgia in every spoonful.
Popover recipe is from therecipecritic.com
POPOVERS
4 large eggs, room temperature
1 and 1/2 cups whole milk
1/2 tsp salt
1 and 1/2 cups all-purpose flour
3 tbsp unsalted butter, melted
TRIPLE BERRY JAM
3 pound bag Wyman’s Triple Berrries
8 cups sugar
6 tbsp pectin
Jars, wash 10x 8 oz jars and lids in the dishwasher on hot cycle. When dry, set aside.
Instructions
Make the jam
Spread frozen berries on a baking sheet to thaw.
Mash berries with a potato masher (do not use food processor).
Mix mashed berries and pectin well in a large heavy pot and let set for 15 minutes on the stovetop.
Bring to a rolling boil. Add sugar and return to a full boil. Boil for one minute. If foaming, add 1 tablespoon of butter.
Remove from heat and skim any residual foam off top with a metal spoon.
Place into prepared jars leaving 1/4 inch of space on top.
Seal with canning jar lids. Stores well up to 3 months. Refrigerate once opened.
Make the popovers
Place an oven rack in the bottom third of the oven and remove any racks above it, as the popovers will rise quite a bit. Preheat the oven to 450℉. Place your popover pan in the oven to heat while the oven preheats.
Add the eggs, milk, salt, and flour to a blender and mix until combined. Add the melted butter and mix again until combined.
Let the batter rest for 10-15 minutes while the oven finishes heating.
Once the oven is up to temp, use a hot pan to remove the popover pan from the oven. Spray each well and rim of the pan with cooking spray and immediately pour the batter evenly into the six wells.
Bake for 15 minutes at 450℉ before lowering the temperature to 350℉ and baking for an additional 20 minutes.
Remove the popovers from the oven and prick the top of each one with a knife to allow steam to escape. Remove from the pan to cool slightly before serving. Slather with the jam and some more butter and enjoy!
