Mixed fruit syrups

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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Syrups can be made from raspberries, strawberries, elderberries, blackberries, loganberries, and blackcurrants, or a mixture of fruit. Use clean ripe fruit, and avoid washing if possible. Add a little water to the fruit (about ΒΌpint/125ml to 3lb/1.5kg raspberries or strawberries, but Β½pint/250ml to the same amount of blackcurrants). Cook gently for about an hour, crushing the fruit at intervals. Drain through a jellybag overnight, then measure and add 12oz/350g sugar to each pint/500ml juice. Stir until dissolved. Strain and pour into bottles, or into freezing containers. Make sure the bottles are securely topped and tied down.

Stand the bottles in a preserving pan and fill with cold water to cover. Heat slowly so that the water reaches 175Β°F/79Β°C (simmering point) in an hour. Continue at this temperature for 30 minutes, remove bottles, cool, label and store.

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