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LOCATION: Recipes >> Preserving >> Blackberry Ketchup 01

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Blackberry Ketchup

4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice

Cook the blackberries slowly for two hours with the sugar, vinegar,
cloves, cinnamon, and allspice. When all is soft, put into jars
and cover. Process. Makes about 5 pints (2 1/2 liters).

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