Recipe - Canned Blackberries

15 (up to)
20 cup Blackberries; fresh
Honey to taste
4 Apples; peeled, cored &
minced

Blackberries must be handled as little as possible so be careful in initial
picking not to include leaves or stems. Best picked just after a rain.
Rinse berries briefly in strainer under running cold water. Place in large
canning vessel; add honey for sweetness if desires. Add apples for pectin.
Bring to boil; reduce heat and simmer 20 minutes. (Berries will have a
'thick soup' consistency being Three fourths berries and One fourth juice, if not stirred
too much). Spoon into hot, sterile jars and cap immediately and set aside
out of draft. Wait for lids to pop sealed (those which do not seal can be
reprocessed). Use as syrup, as spread for bread or eaten straight from jar
as a snack.

NOTE: Get a book on canning if unsure about sealing and processing.

MRS RON DEMMIN (KAREN)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.