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- blackberry2 cup
- Sugar1 cup
- Water80 ml
- Wash and remove the blackberry stems and place in a blender to blend
- It will be a very thick broth, pass it through a sieve gradually and put a little water in the sieve itself to help strain. For 2 cups of blackberry you can use 80ml of water to help strain. After that, bring the broth together with the sugar in a large pot to cook. Leave the heat on high until it starts to boil, then lower it to minimum. Let it cook until reduced by about half and stir occasionally. Then start checking the point.
- Point and how to store: It remains liquid even when it reaches the point of jelly and will only gel a couple of days later. Place in well-sterilized jars while still hot, close tightly.