Recipe Archives->Preserving->Blackberry Relish

 
Blackberry Relish

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 ml (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.

Printable version: blackberry-relish.txt.