Bring the blackberries to the boil with the apple juice in a saucepan. Mash the blackberries with a potato masher after about 3 minutes. Put the hot mass through a fine sieve to remove the seeds and put back into the saucepan.
Add the preserving sugar and let it simmer for 4 - 5 minutes. Skim off the foam, make a gelling test and fill into 4 - 5 twist-off glasses. Immediately close the jars and turn them upside down for ten minutes.
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