This recipe is from BALL Complete Book of Home Preserving. It makes about four 8-ounce jars.
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Tip: Wash berries gently in small batches in a colander under cool running water to make sure you remove all dirt and grit and to avoid bruising the soft fruit.
- 6 cups blackberries, divided
- 2 cups granulated sugar
- 1 cinnamon stick (about 4 inches), broken into pieces
- 1 tablespoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup framboise or other raspberry liqueur
- 1 In a stainless steel saucepan, place 2 cups of the blackberries. Using a potato masher, crush slightly. Add 3 tablespoons water. Cover and boil gently over medium-low heat until fruit is soft, about 2 minutes. Strain through a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a glass measure to collect 1/2 cup blackberry juice.
- 2 Meanwhile, prepare canner, jars and lids.
- 3 In a large stainless steel saucepan, combine sugar, cinnamon stick pieces, lemon zest, nutmeg and 2 cups water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 5 minutes. Strain and return syrup to saucepan. Add blackberry juice, remaining blackberries and framboise. Bring to a boil over medium-high heat, stirring constantly but gently so as not to crush blackberries.
- 4 Using a slotted spoon, pack hot blackberries into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into jar to cover blackberries, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- 5 Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.