Blackberries in Framboise
from Ball Complete Book of Home Preserving
6 cups blackberries, divided
Water
2 cups granulated sugar
1 cinnamon stick broken into pieces
1 tbsp grated lemon zest
1/2 tsp freshly grated nutmeg
1/c cup framboise or other raspberry liqueur
In a stainless steel saucepan, place 2 cups of the blackberries. Using
a potato masher, crush slightly. Add 3 tbsp water. Cover and boil
gently over medium-low heat until fruit is soft, about 2 minutes.
Strain through a dampened jelly bag or strainer lined with several
layers of dampened cheesecloth to collect 1/2 cup blackberry juice.
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 and 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.
Using a slotted spoon, pack hot blackberries into hot jars to within
1/2" of top of jar. Ladle hot syrp into jar to cover blackberries,
leaving 1/2" headspace. Remove bubbles, wipe rim etc.
Process in BWB 10 minutes, let sit off heat for 5 min. Makes 4 8oz
jars.
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