Ingredients
- 100 g (3.5 oz / 1 cup) blackberries
- 80 g (2.8 oz / ⅓ cup) white granulated sugar
- 240 ml (8.1 oz / 1 cup) water
- 20 g (0.71 oz / ⅙ cup) cornstarch
Procedure
- Put the fruit in a saucepan.
- Add sugar, cornstarch, and water, and mash to a pulp.
- Simmer or boil, uncovered, to reduce moisture.
- Serve hot over ice cream, or cold as jam.
Notes, tips, and variations
- Raspberries, plums, blueberries, and peaches may be cooked in the same way.
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.