Total Time
39mins
Prep 15 mins
Cook 24 mins

A great topping for Cheesecake, Ice Cream, or even French Toast. Original recipe is from the Ball Blue Book aka the Canners Bible!

Ingredients Nutrition

Directions

  1. Lightly mash just enough berries to extract 1/2 cup juice-set aside.
  2. Combine Sugar, cinnamon, lemon peel, nutmeg and water in a large saucepan.
  3. Bring to a full boil.
  4. Reduce heat and simmer for 5 minutes.
  5. Strain through a damp jelly bag or cheesecloth and return strained liquid to saucepan.
  6. Add reserved blackberry juice, remaining blackberries and Framboise.
  7. Bring to a boil.
  8. Pack hot into jars leaving 1/2 inch head space, making sure you have evenly distributed berries and liquid.
  9. Remove bubbles and adjust two piece caps.
  10. Process 10 minutes in a boiling water bath.
  11. This should make 4 1/2 pints.

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