I used strawberry instead of blackberry and it was very good. Make sure your fine mesh strainer is not too fine or nothing will get through and you need to stir constantly or it will stick!
- 4 (16-ounce) packages frozen blackberries, thawed
- 4 cups sugar
- 1 cup butter
- 2/3 cup cornstarch
- 8 egg yolks
- 1. Stir together blackberries and sugar; let stand 1 hour.
- 2. 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.
- 3. 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts