Blackberry syrup

6 to 10 quarts blackberries
3 c cider vinegar
sugar

Place sound ripe fruit in a stone crock and pour the vinegar over
the top. Cover top of crock with muslin. Let stand in a coll place
for 3 ~ 4 days, stirring twice a day.

Strain mixture through a jelly bag with out crushing the fruit.
Measure the juice into a pan and add 1 lb of sugar for every pint
of juice.

Heat, stirring, until sugar dissolves, bring to a boil, and boil
gently for 5 minutes. Bottle and seal and dilute to taste for making
a blackberry drink. Store in the refrigerator or in a cool, dark,
dry place.

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Preserves