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Blackberry Relish

(1 Votes)


  • 1 kg (2.25 lb) blackberries
  • 1/2 tsp salt
  • 15g (1/2 oz) soft brown sugar
  • 1/2 tsp mustard powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 300 milliliters (1/2 pint) malt vinegar

Wash and pick over the blackberries. Put in a pan with just enough water to cover and simmer until soft. Pass through a fine sieve leaving only the pips behind. Return the liquid to a stainless steel pan, add the rest of the ingredients and simmer for about 15 minutes. Pour into dry, hot sterile, heatproof bottles to within 2 cm (3/4 inch) of the top. Fasten the tops of the jars, allowing a little for expansion. Sterilise in a boiling water bath for 5-8 minutes.

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