Blackberry Sauce from The Complete Book of Home Preserving by Mary Norwak
Clean blackberries and remove stems and unripe berries. Put into a pan with just enough water to cover and simmer until the berries are soft. Strain through a sieve, and put the purée into a pan...
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Cooking tools:
- Canning pot
- Fine-mesh sieve
- Saucepan
- Stove
- Glass bottle
Ingredients
- 1 pint/500 ml vinegar
- 6lb/3 kg blackberries
- 1 oz/15g sugar
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon mustard
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
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