Lisa Atwood, Rebecca Courchesne, Rick Field

Blackberry Preserves

Preparation info
  • Makes

    7

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Macerating the blackberries in sugar first produces the liquid needed for later poaching the berries. Be sure to handle the berries carefully—they are delicate and will break down easily. Serve these preserves over vanilla ice cream for a crowd-pleasing dessert.

Ingredients

  • 10 cups (2½ lb/1.25 kg) blackberries
  • 3

Method

In a nonreactive bowl, gently toss together the blackberries and sugar. Cover and let stand at room temperature for at least 8 hours or up to overnight in the refrigerator.

Have ready hot, sterilized jars and their lids.

Place a sieve or colander over a large nonreactive saucepan. Pour the blackberry mixture into the sieve to drain. Remo