Blackberry Sauce

Faced with an avalanche of blackberries? Want a freezer or shelf full of gorgeous, garnet colored sauce? Then this might be just the project for you. I’m loathe to call it a “recipe”—it’s something Jilly whipped up when I kept bringing in box after box of giant blackberries from our mother’s patch on my recent visit to the farm, and we didn’t really keep a close track on what we were doing. With that caveat, here are our not-so-detailed instructions.

Blackberry Sauce

1) Clean a lot of blackberries. Say, 2 or 3 quarts.

2) Put them in a big pot with a lot of sugar. How much? That depends on your blackberries. My guess is that Jilly used about 4 cups in this batch.

3) Bring the whole thing to a boil. Then boil the crap out of it until you like the texture. This can take anywhere between 1 and 3 hours, depending on your patience, the quantity of blackberries, and how thick you want your sauce.

4) Remove the seeds by pouring it through a strainer. This will be a more pleasant experience if you have an old-fashioned jelly-style strainer, like this:

blackberry-sauce
Depending on how many blackberries you started with, you may need to work in batches. Swirl it around every once and awhile.

5) Pick your preservation method. This would freeze well, but you can also can it. Since it’s full of berries and sugar, 10 minutes in a boiling water bath should do it. As always, you can get excellent canning pointers from the folks at the National Center for Home Food Preservation or our friends over at the Canvolution.

Our apologies on the quantities! Please do let us know if you figure it out. It’s delicious over ice cream, yogurt, brownies, bread pudding, or just about anything.

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