- 1000 g (Danish) blackberries
- 500 g sugar
- 20 g gelling powder (citrus pectin, sugar and citric acid)
- ½ vanilla pod
- 3 cl cognac
- Put the blackberries into a cooking pot. Add the gelling powder and agitate.
- It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
- Bring the fruit to the boiling point and let it boil for 2 minutes