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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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