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Blackberry Syrup


  • Syrup from blackberries
  • blackberries
  • sugar
  • water

Fruits should be sound but fully ripe. Extract the juice by putting fruit in a bowl, adding 150 ml water to 1.3 kg fruit, and place this over a pan of simmering water for 2 to 3 hours. Strain through 3 to 4 thicknesses of muslin (I always use an old dish wiping cloth). It will require 1 to 2 hours. The fruit can be gently pressed until all liquid is released. (Do not press to much, for the liquid will not be clear then). Measure juice, allow 325 g sugar to each 600 ml and place in a large pan. (Optional for flavoring, a few cloves or a piece of cinnamon stick tied in muslin can be added). Heat to dissolve sugar. Do not boil. You can store this syrup, but then you have to sterilise it. Pour into sterile bottles to within 4 cm of top. Place on screw tops, not too tightly. To sterilise. Place a wire rack or false bottom in a deep vessel. Place the bottles on this and fill with cold water up to neck of bottle. Bring to simmering, (180 degr.F, of 82 degr.C) in one hour and maintain for 20 minutes. Remove, screw down tops, label and store in dark, cool place.

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