Blackberry Syrup
Ingredients
Directions
Prepare the juice
Put fresh blackberries in a coarse bag and press out the juice.
Make the syrup
In a pot, combine the juice with 6 pounds of loaf sugar and 1 pint of water.
Heat the mixture on the stove until the sugar dissolves, then bring it just to a boil.
Remove the pot from the heat and let it stand for a while.
Skim off any foam, then strain the syrup through flannel.
Bottle and cork the syrup while it is still hot.
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
- Fresh blackberries
- Provide the juice that gives the syrup its flavor and color.
- Loaf sugar
- Provides sweetness and body, and helps preserve the syrup.
The step that matters
Bottle and cork the syrup while it is still hot. Sugar syrup that is hot when sealed creates a vacuum as it cools, which helps keep air and microbes out. Bottling it cool or loosely closed risks spoilage.
“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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