I’m even more excited to share today’s recipe with you because it’s more than just a dessert – it inspired the flavor of my lip balm! That’s right, we’ve just launched a collaboration with our friends at Poppy & Pout based on three fall desserts I developed just for you. We love Poppy & Pout because they are just amazing people who created an all-natural lip balm company out of my home state of Idaho. If you want to get your hands on the limited edition collaboration, grab your set here!
The alternative title for these recipes is “The Best Desserts I’ve Ever Had.” I’m not kidding, this takes the classic childhood idea and makes it unforgettable!
The recipe itself is very simple. If you have a gas stove, a tabletop fire pit, or a campfire, you can make these s’mores. Since I’m making it at home today, I’m using a gas stove, but for best results, definitely go for a campfire. Blackberry jam travels well, so you have no excuse not to bring it with you on your next outdoor (or even backyard) adventure!
Watch the video for Blackberry Campfire S’mores
To see how I make these s’mores indoors in under 7 minutes (excluding the “chilling” of the jam overnight), watch the video!
Make blackberry jam in the refrigerator
This jam is really easy, no pectin, gums, starches, fillers or other preservatives needed. There are only 3 ingredients: blackberries, water and honey. Since blackberries are beautiful seeds, I do a two-step process of straining out some of the seeds and leaving some for a little texture. If you’re in a hurry, you can just use store-bought blackberry jam, but this is really worth it in terms of flavor, since most ready-to-use jams use sugar and not honey!
We’ll start with 2 cups of fresh or frozen blackberries in a medium pot on the stove. Add water and let it boil. Once the berries have softened a bit, you can use a wooden spoon to press them against the sides of the pan to release more juice and help break them up. Once the berries appear to be soft and easy to squeeze, pass them through a fine mesh strainer into a heatproof bowl. Squeeze the pulp at the top of the strainer with a ladle or spoon to release more juice until the remaining pulp becomes paste-like.
Return the juice to the pot over low heat, add a little honey and reduce the mixture until it is almost syrupy. Then we’ll add another two cups of blackberries. Leave it to cook until tender, then let the mixture cool from the heat and add it to a jar to cool, preferably overnight.
Roast the marshmallows
You might be wondering, why does this part need any instructions, can’t kids do it? Sure they can. But I think there’s a bit of a technique to making these things that doesn’t involve swallowing a marshmallow into flames.
The secret to a well-toasted marshmallow is distance, you want to heat it first and then let it get a toasted brown color. If the roasting stick is too low, the marshmallow will be engulfed in flames. We’ll go for an artisan toast, not a charcoal barbecue. (But if that’s your style, by all means…)
Assemble the s’mores
Once the marshmallow moves slightly on the roasting stick – a clear sign that it’s completely melted – then I remove it from the heat. We have some graham crackers ready to go, and I like to use a square of dark chocolate on top, anywhere from 70-85% cocoa for a rich flavor. Next comes the marshmallows, and finally a drizzle of blackberry jam. Press it down, let the s’more sit for 30 to 60 seconds to soften the chocolate, and then dig in!
This is much more than just an ordinary dessert. I can’t explain what blackberry sauce does to s’mores. It’s magic. Joy in chaos…it’s so good. I hope you love this twist on the classic s’mores. And if you want more s’mores, check out these 7 s’mores combos you should try.
Be sure to check out the CLJ x Poppy & Pout Lip Balm Collection and grab the matching lip balm flavor before the season is over!
