Title: Blackberry syrup 2
 Categories: None
      Yield: 1 Servings
 
      6 qt Blackberries (up to 10)
      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. Source: The New York
  Times Heritage Cookbook by Jean Hewitt