Found this recipe on http://www.fiddes.net
Pick blackberries, clean and weigh and put in a pan
Add half the weight of the blackberries in apples (I cant buy cooking apples in France, but I use the most acidic possible) There is no need to core, or peel the apples; just wash and chop roughly, then add to the pan
Add water to nearly cover the fruit and then simmer until well broken up
weigh a bowl large enough to contain the fruit pulp
Sieve the fruit pulp through a nylon seive, into the bowl; discard anything which will not go through the sieve.
Weigh the bowl+pulp and calculate the weight of the pulp by subtracting the weight of the bowl from the total
Return pulp to the pan and add the same weight of sugar
Boil until setting point is reached, then pour into hot sterilised pots.
We have loads of apple trees now and planted some new raspberries and have lots of wild raspberries too, no blackberries though as they are not native to the area (loathe to introduce them for fear of creating an ecological disaster - but then again how much of an ecological disaster would it be to be overun with blackberries hmmm!)
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