Fruity blackberry pulp
Berry paste is in principle jam without gelling agent, therefore not solid but viscous.
Production of fruity Brombeermark:
Mix berries (in this case blackberries) with brown or table sugar in a ratio of 2: 1 in a sufficiently large saucepan and cook until the berries are soft.
Purée and sweep through a fine sieve.
Then cook until the mass thickened slightly (took me about 20 minutes).
Still hot in glass bottles or screw jars fill and immediately put on the lid.
The berry marrow keeps unopened for at least half a year, opened (kept in the refrigerator) for a few weeks. Therefore, it makes sense to use small bottles.
If you increase the amount of sugar to the fruit, the berry mark is also preserved for years, but then tastes very sweet.
Usage:
Tastes great with waffles or pancakes, on vanilla ice cream, in yoghurt or cottage cheese, in cereal, infused with prosecco, mixed with ice-cold (butter) milk to a shake or (my tip) mixed in equal parts with vodka and served with an ice cube in a glass of schnapps.
