- 4 (16-ounce) packages frozen blackberries, thawed
- 4 cups sugar
- 1 cup butter
- 2/3 cup cornstarch
- 8 egg yolks
How to Make It
Stir together blackberries and sugar; let stand 1 hour.
Process blackberry mixture in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a bowl; press with back of a spoon to squeeze out juice, discarding solids.
Cook juice mixture and remaining ingredients in a Dutch oven over medium-low heat 12 minutes or until thick and bubbly. Cool. Cover and chill 8 hours.