I put all the ingredients in a large kilner jar leave it until I remember it’s time to boil it up, could be a month or so 🙂 then do as above ref. boiling and bottling. Don’t throw the drained berries away, add a bit of fresh finely chopped ginger, a bit of mustard, some chopped onion, preferably red, salt and pepper, possibly a touch more sugar and some wine vinegar to thin it down a little, pop it in a pan, bring it to a boil then simmer for 10 mins or so till it thickens, then bottle up and seal whilst hot. Instant blackberry chutney, nothing wasted, other spices can be added.
I found this in the comments of the #BlackberryVinegar recipe using the #WaybackMachine
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