Use whatever combination of soft fruit you have (blackberry, raspberry, blackcurrant, redcurrant, elderberry)
Also need: Jelly bag for straining. Campden tablets to sterilise (from chemist, health food shop or winemaking supplier.
Qtr pint water for each pound of fruit
8 - 12 oz sugar for each pound of fruit (depending on how sweet you like syrup)
1. Simmer fruit & water for around 30 minutes until really soft. Press fruit to extract as much juice as possible.
2. Strain slowly through a jelly bag resting in a colander.
3. Measure juice and add sugar slowly, testing for preferred sweetness level. Heat until sugar is dissolved, stirring well. Do not boil once sugar has dissolved.
4. Let syrup cool until just warm.
5. Sterilise bottles by dissolving one crushed Campden tablet into a little warm water and rinsing inside of each bottle with this mixture.
6. Crush one Campden tablet for each bottle of syrup. Dissolve in an eggcup full of hot water. Pour into the sterilised bottle and add the syrup. Seal and shake gentle to dissipate the Camden sterilising solution throughout the bottle.
Should keep for 2 years. Store in fridge once opened
