Island Life Magazine Ltd August/September 2012 | Page 134

recipes
The Island's
top chefs
ALAN STALEY

TOMAS VICAS

Dante Poli

Blackberry preserve
750g wild blackberries • 750g

TOMAS VICAS
THE ALBERT COTTAGE

caster sugar • juice of half a
lemon • 1tbls of water
Place two Kilner jars into a
pre-heated oven at 100C for
5 minutes to sterilize. Gently
wash the berries and leave
them to drain. In a large
saucepan, combine the berries,
sugar and lemon juice, add 1
tablespoon of water and bring
to the boil. Reduce the heat
a little and cook for about 10
to 15 minutes or until it has
slightly reduced and thickened.
Transfer the mixture to the
Kilner jars, seal and leave
to cool. Once opened, keep
refrigerated. Serve with toast,
yogurt or fresh brioche.

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