Tie the cloves, cinnamon sticks and allspice seeds in a piece of muslin and place in a saucepan with the berries and vinegar. Bring the mixture to a boil and simmer gently over low heat for 30 minutes, stirring occasionally. Remove the muslin bag.
Strain the mixture through a plastic sieve and return to the saucepan. Add the heated sugar and let it melt over low heat while stirring, then continue to simmer gently until thickened, stirring back and forth a second time as needed.
Fill the finished jelly into pre-warmed, clean and dry jars and seal tightly. Keep refrigerated, dark and dry until opened, at least 3 weeks.
The blackberry jelly is great as an accompaniment to duck, turkey, venison or possibly pork, and can also be used to season stews prepared from these meats.
Tip: Always use aromatic spices to refine your dishes!
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