Email to Cat      

Blackberry Liqueur Sauce

Source of Recipe


From "Ball Blue Book Guide to Preserving"



List of Ingredients



• 4 cups blackberries (about 2 pounds)
  
• ½ cup Chambord liqueur
  
• ¾ cup sugar
  
• 1 Tbsp lemon zest
  
• 1 Tbsp lemon juice
  
• 1 (3-ounce) pouch Ball Liquid Pectin
  






Instructions



1. Wash blackberries under cold running water; drain. Combine blackberries, Chambord, and sugar in a large saucepan. Let mixture stand 2 hours, stirring occasionally.
   
   
2. Add lemon zest and lemon juice to blackberry mixture. Bring mixture to a boil over medium-high heat, stirring to prevent sticking.
   
   
3. Stir in pectin. Bring mixture to a rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
   
   
4. Ladle hot sauce into a hot jar, leaving ½ inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling water canner. Repeat until all jars are filled.
   
   
5. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
   
   
   Makes about 3 half-pint jars