When the pandemic hits and you want preserves with your home-made ricotta , you go to the freezer. This is very quick and bubbles happily while you make brunch. In a pan, add a 10oz pack of frozen blackberries, about a tsp of fresh grated ginger (I always have frozen ginger) and 1 tbsp of so of mulling spices, pumpkin spice or any variation of clove/cinnamon/all spice/cardomom you wish. Cook for 20 minutes- stirring every few minutes.