CookEat Recipe
Blackberry Preserve
A simple seedless blackberry spread with a modest amount of sugar.
Method
Steps
Step 1
Gather the ingredients: 1 kg ripe blackberries; 200 g caster sugar.
Step 2
Sort the blackberries carefully, discard spoiled berries and rinse gently under running water. Crush in a clean bowl, then transfer to a heavy nonreactive saucepan.
Step 3
Bring to a gentle boil and cook for about 10 minutes, stirring occasionally. Pass through a fine sieve or food mill to remove the seeds, pressing to recover the pulp.
Step 4
Return the strained pulp to the saucepan and add the sugar. Simmer uncovered, stirring frequently, for about 20–35 minutes or until it has a thick spreadable texture. A small sample cooled on a plate should move slowly. The naturally low sugar ratio may give a softer set than a conventional jam.
Step 5
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space for longer storage. Thaw in the refrigerator. This is a refrigerated or frozen preparation, not a shelf-stable canned product. Discard the entire container if mould, fermentation or other spoilage appears; do not scrape it off or try to rescue it by boiling.
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