Source: Gourmet Magazine - June 1967

4 cups blackberries
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/8 teaspoon cloves
Granulated sugar

In a saucepan mix together all ingredients EXCEPT sugar.

Cook the berries over low heat, stirring and crushing them with a spoon, until they are soft.Pour the mixture through a jelly bag, without squeezing the bag, and measure it.For each cup of juice stir in one cup of sugar and cook the syrup over low heat until a little jells when dropped on a cold plate. Pour the jelly into hot sterilized glasses and seal. Process for 5 minutes in a boiling water bath.

May be served as an accompaniment to roast meats and poultry.