Thursday, February 18, 2010
Bryn saw this recipe in one of my cookbooks and begged me to try it. So yesterday I completed the process. This is a picture of 3 of the 8 pints I made. (I don't know why, but seeing the results of my canning always gives me a great thrill and contented feeling.) I had about 1 cup left over that we mixed up and tried. It was pretty tasty. Bryn liked it and so did Bryce, though he said that it wasn't quite the flavor he was expecting. So here is something Marcia can do with all of her blackberries. I actually finished up the blackberries in my freezer that I got from Marcia with this recipe.
3 qts. fresh or frozen blackberries
4 cups water
3 cups sugar
1 Tbsp. whole cloves
1 Tbsp. whole allspice
2 cinnamon sticks (4 inches), broken
Lemon-lime or white soda
Crush the blackberries in a large kettle. Add water and bring to a boil. Reduce heat to medium and cook for 10 minutes. Strain through a jelly bag (or cheesecloth), reserving juice and discarding pulp.
Add water to juice if necessary to equal 2 qts.; pour into a large kettle. Slowly stir in sugar until dissolved. Place spices in a cheesecloth bag; add to juice. Simmer, uncovered, for 30 minutes. Bring to a boil; remove the spice bag and discard.
Pour hot into hot jars, leaving 1/4 headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. To serve, mix about one-third concentrate with two-thirds soda. Yield: about 4 pints concentrate.