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Marionberries in Brandy & Cointreau

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 9 cups Marionberries or blackberries
  
• 2 cups brandy
  
• 1-3/4 cups Cointreau (or other good quality orange-flavored liqueur, such as Grand Marnier)
  
• Medium syrup, boiled (2 cups of water plus 1 cup of sugar)
  






Instructions



1. Wash five pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. Rinse the berries gently and let them drain. Pack them into the prepared jars. Combine the brandy and Cointreau and add 3/4 cup of this mixture to each jar. To one jar at a time, add enough hot medium syrup to within 1/2-inch of the rim. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
   
   
3. If you want to retain the true integrity of the berries, then it would be ideal to store them in the refrigerator. They'll keep this way 12 months or longer without suffering in quality. For storage at room temperature, after filling and closing the jars, process them in a boiling water canner for 20 minutes (25 minutes at 1,001 to 3,000 feet; 30 minutes at 3,001 to 6,000 feet; 35 minutes above 6,000 feet).
   
   Makes about 5 pints.