> Blackcurrant Syrup
How to make blackcurrant syrup:
Keep all the utensils very clean when making this recipe to avoid
unwanted fermentation. Store carefully. This is a great cordial to
have for the winter months. Can be used to make blackcurrant
. The quantities used in this recipe can be decreased or
increased providing the ratios are kept the same.
12 cups blackcurrants
15 cups Demerara sugar
12 cloves, bruised and put in a muslin bag
(see measure conversions
for more information)
- Top and tail the blackcurrants.
- Put the cloves into a large container (not metal).
- Fill the container with alternate layers of blackcurrant and sugar.
- Cover to exclude air.
- Leave for six weeks then strain the liquid and bottle it.
- Close the bottles with cork or screw tops.
- This can be diluted with hot or cold water when needed.
If you have a question or comment relevant to this page, then please post it below.
I've just found this recipe again after weeks of searching. Made it some years back and it was delicious. When the blackcurrants had given up almost all their juice, my husband used the dried out berries on his breakfast and thought they were fantastic!
Converting to weights, based on 1 cup blackcurrants = 4 oz, and 1 cup of sugar = 6 oz:
12 cups blackcurrants = 3 lbs
15 cups sugar = 6 lbs
Personally I use 50% white preserving sugar and 50% Demerara for this recipe, and reduce the sugar quantity slightly (five, rather than six pounds of sugar) . I use a large plastic bucket with a tight-fitting lid (an old terry-towel nappy bucket!), layer the fruit and sugar using about 3/4 of the sugar, tossing to make sure all the berries are well coated with sugar, then finally pour the last 1/4 sugar over the mix so the fruit is completely buried. Over the weeks the currents underneath slowly give up their juice, which then rises up through the layer of sugar. This method seems to completely prevent any fermentation.
Can you tell me how much will this recipe make and how would seal the caps on the bottles to preserve the juice
I've made blackcurrant cordial using this method, taking a fair amount of care about sterilising everything (including the bottles) and keeping the berries somewhere cool and covered with muslin while they go soft and release their juice. The cordial stayed prefect for a year without refrigeration. I think this must be because you can add plenty of sugar because the flavour of blackcurrant is so concentrated and intense and this prevents it from fermenting.
can Adriatic Black Currant Syrup be used as pancake syrup. Is this actually intended for use on pancakes?
I would freeze this in small containers, even ice cube trays, and just keep enough in the fridge for a week's supply. sound delicious!
Any air which gets into the blackcurrants and sugar could cause mould.I don't know about freezing the syrup but you could experiment with a tiny amount and see how it goes.
Have just come back from hols and checked the currants and after the 6 weeks a few had gone slightly mouldy, I scooped them out and drained the rest-IT TASTES GREAT,I will keep the bottles in the fridge. Do you think by keeping the liquid in the freezer the juice would be ok after de-frosting it?
what is the shelf life of the juice
Don't think a juicer is useful for this - the idea is to let the juices be drawn out by the sugar.
Not sure about keeping time. Home made doesn't have preservatives and could ferment if a natural yeast got into the bottle. Once opened a bottle would have to be kept in the fridge. Really it is trial and error to see what suits you.
Any information on shelf life once bottled and how quickly to be used up once opened would be very helpful. can a juicer be employed during this process without detracting from the quality?