John Myers
Ingredients for 1 servings:
- 1 ½ kg blackberries
- 15 g citric acid
- ½ liter of water
- 1 kg sugar per liter of juice
- possibly preserving aid, 1 pack (for better shelf life)
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Sort and wash the blackberries, drain well. Place them in a tall container and press everything together firmly. Dissolve the citric acid in the water, pour the hot liquid over the fruit, and cover. Let stand in a cool place for 24 hours. Stir occasionally. Then strain the mixture through a cloth into a large container. Measure it, and stir the syrup with the sugar until the sugar has dissolved. Add the preserving agent according to the instructions on the package. Pour into prepared bottles and seal tightly. Store in a cool, dark place. Shelf life: approx. 1 year. Undiluted, the syrup goes well with vanilla ice cream or fruit curd cream.
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