Blackberry Cordial

Ingredients

• one gallon of the juice of ripe blackberries
• two and a half pounds of loaf sugar
• one pint of the best old rye whiskey

Method

1. 1

   Cook the juice and sugar in a preserve kettle for twenty minutes.

2. 2

   Five minutes before it is done, add a little allspice, mace, and cloves.

3. 3

   Once cold, add the whiskey, bottle, cork tight, and seal with beeswax.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 40. The excerpt below is the record exactly as published.

e gallon of the juice of ripe black- berries put two and a half pounds of loaf (185) JANE HAMILTON'S RECIPES sugar. Cook in a preserve kettle twenty minutes; five minutes before it is done, put in a very little allspice, mace, and cloves, pounded fine. As soon as it is cold add one pint of the best old rye whiskey; put into bottles, cork tight, and seal with beeswax. If you wish it to keep, put in one quart of whiskey and three and a half pounds of sugar; if brown sugar is used instead of loaf, use one quarter of a pound more to the pound. CORDIAL, RASPBERRY. Mix five ounces of Tartaric acid to two quarts of water, pour this on twelve pounds of raspberries and let it stand twenty-four hours; then press the fruit and strain the juice through a muslin cloth. To every pint of juice put one pound four ounces of loaf sugar. Bottle the juice and seal up the bottles. It is best to use this cordial the Summer it is made, although it will keep ( 186 ) JANE HAMILTON'S RECIPES twelve months. Blackberry cordial

Cook this with the app: pantry check, scaling, and the assistant.