Blackberry Sauce

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6lb/3 kg blackberries
  • 1 pint/500 ml vinegar
  • 1 teaspoon salt
  • 1 oz/15g sugar
  • 1 teaspoon mustard
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon


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 with the remaining ingredients. Simmer for 15 minutes, put into hot bottles and seal. Sterilize for 30 minutes in a water bath.

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