Making some preserved

When we were in Saint Ours (hubby hometown), it was a beggining of the blackberry handphone season. We were like some crazy people out on force almost everyday looking for some. And almost everyday we will bring home at least about 500 g each time. MIL asked me when we brought it back for the first time..est-que tu veux faire le geléé de mûre? ( Do you want to make the blackberry preserved?) But I replied to her that I don't know how to do it, only know how to eat it - my typical answer.

So there she was, teaching me and hub how to prepare, patiently waiting next to us, showing and answering my not too stupid question (at least for this time).

The last blackberry picking, we had about 950 g

The preparation

 

And after the hardwork....

 

 

Blueberry Preserved

Fresh blueberry - washed and drained
Sugar - equal weight of the blueberry purée
Few clean canning jars

Place the blackberry in a large and heavy saucepan. Add a little bit of water, just enough to cover the bottom part of the saucepan. Bring to boil, less then 10 minutes.

Purée the fruits with the vegetable grinder, weigh the purée then pour into another saucepan, weigh the sugar (the same amount of the purée) and cook over medium heat until mixture starts to boil. Skim the foam off and cook for another 15 minutes.

Pour the liquid in the canning jar, close the lid while it still hot.

The preserved will thicken as it cools.