Blackcurrant Syrup Recipe

blackcurrant syrup

Packed full of Vitamin C and loved by children. Dilute with water or soda for a refreshing drink.

Ingredients for Blackcurrant Syrup:

  • 2 lb (900 g) blackcurrants
  • 1 pint (570 ml) cold water
  • 1 lb (450 g) sugar for each 1 pint (570 ml) of juice extracted

Method for Blackcurrant Syrup:

  1. Put the blackcurrants in a basin and crush with a potato masher. Stir in the water.
  2. Cover completely with a board and a tea-towel and leave until bubbles of gas form on the surface, showing the fruit has begun to ferment.
  3. Mash again, then strain through a jelly bag, squeezing to extract as much juice as possible.
  4. Measure the juice and add 1 lb (450 g) of sugar to each 1 pint (570 ml). Stir until the sugar is dissolved.
  5. Pour into hot sterilised bottles and sterilise.

Makes about 1½ pints (855 ml) of Blackcurrant Syrup.

Sterilising:

Syrups and squashes MUST be sterilised or they will ferment. This can be done in two ways.

Hot Sterilising Method:

Stand the filled bottles in a deep pan as for Fruit Bottling. Either keep at 77°C/170°F for 30 minutes or at simmering point 88°C/190° for 20 minutes. The water should cover screw-tops or reach corks, which must be tied down with string, strong cloth or wire.

Cold Sterilising Method:

Add 1 Campden Tablet dissolved in 1 tablespoon warm water to each 1 pint (570 ml) liquid. These tablets are usually available in shops selling wine-making equipment or chemists. They may cause the colour to fade a little but does not affect the flavour.

After sterilising, tighten screw-tops and press in corks firmly. If using corks, leave to cool and dry, then dip the neck of the bottle into melted paraffin wax to make a completely air-tight seal. This should cover the cork and about ½ inch (1 cm) down the neck of the bottle. Paraffin wax is available from chemists. Melt the wax in a basin standing in a pan of hot water over a very low heat, do not let it get too hot or it may ignite.

Cookware, Jam Making Equipment, Preserving

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Fruit Syrups, Squashes and Liqueurs

Fruit Syrups, Squashes and Liqueurs

Use some of your home grown fruit to make your own supply of fruit drinks, both soft and alcoholic. What are Fruit Syrups & Squashes? Syrups are strained fruit juices, sweetened with sugar, whilst squashes have part of the fruit tissue included. ...

 

 

Posted in Fruit, Black Currants, Drinks

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