Blackberry Sauce

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6lb/3 kg blackberries
  • 1 pint/500


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.