Makes about 4 (8 oz) half pints
You will need:
6 cups blackberries, divided
2 cups sugar
1 cinnamon stick (about 4 inches), broken into pieces
1 tbsp grated lemon zest
1/2 tsp fresh grated nutmeg
1/2 cup framboise or other raspberry liqueur
4 (8 oz) half pint glass preserving jars with lids and bands
1.) PLACE 2 cups of blackberries in a stainless steel saucepan. Using a potato masher, crush slightly. Add 3 tbsp water. Cover and boil gently over medium-low heat until fruit is soft, about 2 minutes. Strain though a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a glass measure to collect 1/2 cup blackberry juice.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) COMBINE sugar, cinnamon stick pieces, lemon zest, nutmeg and 2 cups water in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 5 minutes. Strain and return syrup to saucepan. Add blackberry juice, remaining blackberries and framboise. Bring to a boil over medium-high heat, stirring constantly but gently so as not to crush blackberries.
4.) PACK hot blackberries into hot jars, leaving 1/2 inch headspace, using a slotted spoon. Ladle hot syrup into jar to cover blackberries leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more syrup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.