Select large ripe blackberries. Mash and strain through coarse cheesecloth without heating them. To every quart of juice add 2 cups of sugar. Tie in thick muslin bag 4½ ts. of grated nutmeg, 1 T.
whole cinnamon, 1 T. whole cloves and 1 small piece of mace. Boil juice and spices slowly for 25 minutes. Remove spice bag and stir in 4 T. vanilla extract. Pour into sterilized jars to within ½ inch of top of jar. Seal each jar immediately as filled.
Source: Kerr Canning Book
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