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“A great topping for Cheesecake, Ice Cream, or even French Toast. Original recipe is from the Ball Blue Book aka the Canners Bible!”
READY IN:
39mins
YIELD:
4 half pints
UNITS:
US

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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