Blackberry Paste

Name: Blackberry Paste
Ingredients: 800 g/1¾ lb blackberries; butter, for greasing; 500 g/1¼ lb/2½ cups preserving sugar; 75 ml/5 tbsp glucose syrup or golden (light corn) syrup; 75 ml/5 tbsp glucose syrup or golden (light corn) syrup; 150 ml/¼ pint/⅔ cup water; 0.75 ml/⅛ tsp cream of tartar; 15 g/½ oz powdered pectin or 65 g/2½ oz liquid pectin; 15 g/½ oz powdered pectin or 65 g/2½ oz liquid pectin; 10 ml/2 tsp lemon juice; 100 g/3¾ oz/½ cup granulated (white) sugar, for coating

Preparation info

Makes
30-40

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

A fruit paste has a more jammy consistency and tastes more concentrated than a fruit jelly. They are a wonderful confection for capturing the flavours of the best seasonal fruits. This recipe is for fruits that contain little natural pectin, such as berries and plums.

Ingredients

800 g/1¾ lb blackberries
butter, for greasing
500 g</

Method

Put the blackberries in a heavy pan and heat gently over a low heat until the fruits soften and the juices run. Do not stir. Strain through a sieve (strainer) placed over a large bowl to catch the juices, pushing the pulp through with the back of a spoon. You should have about 500ml/17fl oz/generous 2 cups blackberry purée.
Lightly grease a 15cm/6in square tin

Energy 70kcal/297kJ; Protein 0.3g; Carbohydrate 18.2g, of which sugars 18.2g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 17mg; Fibre 0.6g; Sodium 6mg