Blackberry Cheese

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg blackberries
  • 2 teaspoons citric or tartaric acid
  • Sugar

Method

Wash the blackberries and remove any stems and unripe fruit. Put into a pan with just enough water to cover, and the acid. Bring to the boil and simmer gently until the fruit is soft. Put through a sieve and weigh the pulp. Allow 1lb/450g sugar to each 1lb/450g fruit pulp and stir in the sugar over low heat until dissolved. Bring to the boil and then cook gently until thick, stirring well. Pour into small hot, wide-necked jars, and cover.

Part of