4 lbs ripe blackberries
2 lbs brown sugar
2 cups vinegar
2 t ground cloves
2 t ground cinnamon
1 t ground allspice
Cook the blackberries slowly with all of the other ingredients, about 2 hours on low heat. When all is soft, put in sterile jars and process in water bath.
I did a half recipe and ended up with about 10 small jars. I also mashed up the blackberries pretty well. If I make it again, I will probaly try to strain some of it through a chinois (?sp) or cone shaped sieve to remove some of the seeds.
Do you have access to figs? There is an excellent recipe for spiced fig preserves at epicurious.com that is always a hit.