Nonna’s Blackberries al Naturale

Preparation info

  • Difficulty


  • Makes

    2 x 750 ml


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a great way to keep blackberries going a little longer, or any fruits really — cherries, grapes, plums in pieces and so on. I like them like this, not too sweet, though you can use more sugar if you like. They are wonderful al naturale or served with a scoop of Fior di latte ice cream.


  • 500 g (1 lb 2 oz) blackberries, cleaned and dried with paper towels
  • 4 tablespoons sugar


Put the blackberries in two 750 ml (26 fl oz/3 cup) jars. The volume collapses a lot during cooking so don’t press down and squash them. Scatter 2 tablespoons of sugar into each jar, then seal. Bring a large pot of water to the boil. Wrap the jars in cloths, secured with string, to avoid them clunking around. Keep the ends of the string long and use them to lower the jars into the water — the water must cover them so add more boiling water if necessary. Cover with a heavy plate to keep the jars submerged and boil for about 15 minutes. Turn off the heat and leave the jars in the water to cool completely, creating a vacuum. Store in the pantry until opened, then keep in the fridge, but not for too long.