Spiced Blackberries

Ingredients

• 1 cup of vinegar
• 2 cups of sugar
• 1 tablespoon each of allspice
• 1 tablespoon each of cloves
• 1 tablespoon each of cinnamon
• 2^ lbs. blackberries

Method

1. 1

   Bring vinegar, sugar, and spices to a boil.

2. 2

   Skim out blackberries, boil the remaining mixture for 1 hour, then add blackberries back and boil for 15 minutes.

3. 3

   Put in jars and cover tightly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 404. The excerpt below is the record exactly as published.

SPICED BLACKBERRIES Take 1 cup of vinegar, 2 cups of sugar, and 1 ta- blespoon each of allspice, cloves and cin- namon; add 2^ lbs. blackberries, bring to a boil, skim out the blackberries, and boil the balance for 1 hour; put back the ber- ries and boil 15 minutes; then put in jars and tightly cover. The Blackbekby is found in northern climates and well repays cultivation. The root is astrin- blaokbebby. gent and is used to check diarrhea. The fruit is wholesome and palatable. Its composition is 86.3{e water, 4.5^ sugar and 1.2J^ free ftcid. SPICED FKUIT 545 SPICED CHERRIES— Boil together 2 pints vinegar, 2 lbs. sugar, and, tied in a bag, -| oz. each of cinnamon, cloves and mace; then put in 5 lbs. tart cherries, having the stems left on, and boil 20 minutes. SPICED CURRANTS— Take 4 lbs. sugar, 2 cups of vinegar, 4 teaspoons each of allspice, cinnamon and cloves (tied in a bag); add 5 lbs. currants and boil 2 to 3 hours. SPICED ELDERBERRIES— Take 2 cups vinegar, 4 lbs. sugar, 1 teaspoon each of allspice and cloves and 1 table- spoon of cinnamon (all tied in a bag), and boil; then add 6 lbs. elderberries, boil 2 hours, and put in jars. The Eldekbebry is widely distributed. The berries are sub=acid and sweetish with a rather unpleasant flavor. eldebbebeies. Some of the poorer German people use them in soups. The flower buds are sometimies pickled and used like capers. They are aperient, diuretic and sudorific medicinally. SPICED GOOSEBERRIES — Take 5 lbs. gooseberries, 4 lbs. sugar, 2 cups vinegar, 1 tablespoon cloves and cinnamon; boil 3 hours, then put in jars. SPICED GRAPES.— Pulp 7 lbs. grapes and scald until the pulps will pass through a sieve; then put them in the preserving kettle, add 5 lbs. sugar, 1 quart vinegar, and ground cinnamon, cloves and all- spice to taste; let boil, add the skins, and boil 1 hour, or longer if they are wanted very thick. SPICED PEARS. — Take 2 cups vinegar and 6 cups of sugar, and put cinnamon, cloves and mace in a bag and boil all till nearly thick enough; then put in pears which have been nicely pared, and 3 or 4 cloves (without the heads) stuck in each one, and boil until they look clear; now put the pears in a jar, pour the syrup over, cover tightly, and they will keep indefinitely. SPICED PEACHES — Wipe 2^ lbs. peaches and boil them until tender in 2 cups vinegar and 1 lb. brown sugar; then take them out and put in ^ oz. each of cinnamon, mace and cloves, boil them all well, and pour over the peaches, SPICED TOMATOES.— To each pound of ripe tomatoes (peeled) allow -| cup vinegar, | lb. sugar, and spices to taste; boil all together gently until the tomatoes are cooked; take out the tomatoes and put them on a dish till cold, but let the syrup sinuner; put back the tomatoes when cold, and cook till they are a dark red; then take them out and boil the syrup down thick. When cold, put in jara and seal. 546 CATSUPS AND SOYS CATSUPS AND SOYS. In making catsups use good sound fruit. See what we say about " The Utensils Used " in the introduction to our article on " Jams, Jellies, etc.," as that will apply also for catsups. Do not put these up in tin cans, but use glass or stone jars. If mold is found on top when the catsup is opened, it can all be removed, and the con- tents will not be seriously injured; but if mold is scattered in spots throughout the mass, it is worthless. If when a can is opened there is danger that the balance of the contents will spoil, it should be thoroughly heated. Vinegar can then be added if too thick. Catsups, like preserves, should be kept in a dark, dry, cool place A few whole cloves laid on top will prevent mold from forming, APPLE CATSUP. — Take 12 tart, sound apples, pare and quarter them, and cook in very little water until soft; then pulp through a sieve; for each quart of this pulp take 2 cups vinegar, 2 medium^ sized onions chopped fine, 1 cup of sugar, 2 teasjDoons of cinnamon, 1 teaspoon each of mustard, cloves and pepper, 1 tablespoon salt; mix all together with the pulp, and boil 1 hour; put into jars hc^ and seal tight. CRAB APPLE CATSUP.— Take | peck of chopped crab apples (do not remove the skins), 3 cups of sugar, 1 pint of vinegar, 1 even tablespoon salt, 1 teaspoon each of ground cinnamon, pepper, and cloves. Cook slowly until soft; then put in jars. CHERRY CATSUP.— Take the pits from 2 quarts of nice large cherries; put 2 cups of vinegar with 2 cups of sugar, a dozen whole cloves, and 2 or 3 sticks of cinnamon, broken coarsely, in the preserv- ing kettle, and boil the cherries 10 minutes. Set away in the kettle until next day; boil again 5 minutes and pack hot in wide=mouthed bottles; cork tightly. A few whole cloves under the corks will pre- vent mold in the tops of the bottles. CUCUMBER CATSUP— Grate the cucum- bers, drain them in a colander, and for each quart allow 2 cups vinegar, 4 tablespoons grated horseradish, 2 teaspoons salt, and ^ teaspoon cayenne pepper. Bottle without cooking, and seal. Some cooks cover it with vinegar alone; others add 1 large onion, chopped very fine. CURRANT CATSUP Take 6 quarts of cuoumbkb. currant juice, 2 lbs, sugar, 1 teaspoon cloves, 1 tablespoon each of cinnamon

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