INGREDIENTS
+
1 kg of jam sugar
1kg frozen wild picked blackberries
200ml lemon juice
Method
+
Place the sugar in with the fruit overnight.
Place everything into a pan and cook slowly until the fruit is just tender, then remove them from the syrup.
Turn the heat up to full and stir the syrup regularly until the temperature reaches 105c, then add back the blackberries and bring back to a rapid simmer. Take off the heat, leave to cool, then decant into an air tight container.