Blackcurrant Syrup Recipe
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 milkshake or blackcurrant toddy. 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
- 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.
Prep Time: 6 weeks
Cook Time: NA
Yield: blackcurrant syrup
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.
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.