A recipe from my go to preserving book ” The Modern Preserver” by Kylee Newton.Its looking like with all the winter rain we are going to have a bumper blackberry season this year. This makes 8 228 ml jars and don’t worry, the alcohol burns off so you wont get tiddly at breakfast or tea time.
Ingredients
- 1.5 kg blackberries
- 450 ml water
- 1.5 kg jam sugar
- 40 ml fresh lemon juice
- 150 ml gin
Servings:
Instructions
- Place 1 kg of the blackberries in a large jam pan with the water and slowly bring to the boil, softening the fruits for about 10 minutes.
- Add the jam sugar and lemon juice and bring to the boil, stirring to dissolve the sugar, then add the remainder of the blackberries.
- Boil rapidly, stirring constantly, for 15-20 minutes.Now, use the wrinkle test to check for setting point. When its ready take off the heat and skim off any scum from the surface.
- Stir through the gin and leave for a few minutes so that the alcohol burns off. Ladle into warm dry sterilised jars and seal. It will keep unopened for 6 months. Once opened refrigerate and eat within 4 weeks.
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