将苹果和黑莓炖成稠浆。

Stew the apple and blackberries to make a thick pulp.

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继续煮大约30分钟，用木质汤匙不停搅拌，直到果浆变浓稠，成为酱状，并且可以凝固。

Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the puree has reduced and thickened considerably to the consistency of jam and reached setting point.

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浆点粘合衬布用增稠剂应具有较高的增稠能力，适中的触变性，还应有一定的曳丝性。

The thickening agents used in hot-melt paste for fusible interlining should have higher thickening function, moderate contact thixotropy and filament dragging ability.

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