Blackberry Paste Candies

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 2lb blackberries
  • Sugar
  • Water

    Method

    Heat the fruit in just enough water to cover until it is soft. Drain through a jelly bag and weigh the juice, and use an equal quantity of sugar. Stir together over gentle heat until the mixture is thick and dry. Pour this thick mixture into a baking tin and sprinkle it with caster sugar. When the paste is cold and hard, cut it into pieces, dip them in caster sugar, and store in a wooden box lined with waxed paper. These candies are also good made with redcurrants, as Redcurrant Paste Candies.