BLACKBERRY SYRUP
Blackberries (or combination of any berried fruit such as raspberries, blackcurrants, elderberries can be used)
Quarter pint water to each lb fruit.
8 - 12 oz sugar for each pint of juice.
Bottle Campden tablets (from chemists, wine makers. or possibly Health Food shop.) Using these will eliminate need for complicated heated sterilising process
Simmer fruit in a pan for around 30 minutes or until it is really pulpy. Squash fruit from time to time.
Strain through a jelly bag. (I once used clean old tights in an emergency which worked fine !) resting the weight in a sieve. If you squeeze too hard, some pulp may get through the jelly bag & make juice thick & cloudy.
Measure the juice and add sugar.. Heat together until sugar is dissolver, stirring well. Do not continue boiling once sugar has dissolved.
Pour the hot syrup into washed warm GLASS bottles.
At this point crush & dissolve one Camden tablet into a tablespoon of hot water and add to each bottle to sterilise it.
Seal & store away from the light..
Delicious to pour over ice cream & milk puddings, to flavour porridge, or to serve with boiling water and a slice of lemon as a warming winter drink.
WARNING Making this juice could stain your worktops if you splash it. . Cover working area with plastic carrier bags first. (Voice of bitter experience !!!)