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Dessert

Blackberry Syrup

A sweet syrup made by boiling blackberries and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blackberry Syrup

Ingredients

Directions

Prepare

  1. Gather blackberries in dry weather.

  2. Pick them carefully.

  3. Place the blackberries in a porcelain kettle.

  4. Mash them with a wooden pestle.

  5. Boil the mashed blackberries for 5 minutes.

  6. Strain the mixture through a linen cloth.

  7. Measure the juice.

Make the syrup

  1. Add ¾ pound of sugar for every pint of juice.

  2. Boil for 10 minutes.

  3. Skim off any foam.

  4. Let it cool.

Bottle

  1. Pour the syrup into small glass bottles.

  2. Cork tightly and seal.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Blackberries
Provide the main flavour, colour and juice for the syrup.
White granulated sugar
Sweetens the syrup and, once boiled down, helps it keep by binding water.

The step that matters

Boil for 10 minutes after adding the sugar. This boil thickens the juice and dissolves the sugar fully. Boiling too briefly leaves a thin syrup that spoils more easily, while boiling too long makes it overly thick and sticky once cooled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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