Wash and dry blackberries. Place in a saucepan with ½
glass water. Let cook over brisk fire, cool down and puree
blackberries with vegetable-mill. Pour puree in a saucepan,
add lemon-juice, sugar and stir well until blended. Bring
to a boil and simmer over slow flame for 40’, constantly
skimming off any foam rising to surface. Pour hot marmalade
into small sterile glass jars; hermetically seal and keep
upside-down for 10 hours. Store in pantry.
