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Blackberry Syrup

6 quarts blackberries - (to 10 qts)
3 cups cider vinegar

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 cool place for 3 to 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 pound 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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