This recipe for Blackberry Syrup, by Seattle Times, is from Anna Wilson Ball,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cup Blackberry Juice 1 1/2 cups sugar 1/2 c. light corn syrup
Extract the juice from the fruits, add the sugar and light corn syrup and boil mixture 2 to 7 minutes depending on how thick you want the syrup. Pour into sterilized jars and process in a hot water bath for 10 Minutes
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