Blackberry Shrub

Ingredients

• two quarts of raspberries
• Cover with apple vinegar
• three or four tablespoonfuls to a glass of cold water

Method

1. 1

   Gather the blackberries, wash and pick over.

2. 2

   Cover with apple vinegar and cook until soft, strain, and sweeten the juice to taste; boil down until about the consistency of thick syrup; bottle and put in a cool, dark place.

3. 3

   In serving, use three or four tablespoonfuls to a glass of cold water.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 5. The excerpt below is the record exactly as published.

Blackberry Shrub Gather the blackberries, wash and pick over, so that there may be no sour or imperfect ones. Cover with apple vinegar (two years old) and cook until soft, strain, and sweeten the, juice to taste; boil down until about the consistency of thick syrup ; bottle and put in a cool, dark place. In serving use three or four tablespoonfuls to a glass of cold water. THE NEW ANNIE DENNIS COOK BOOK IS To Can Berries Select the berries ripe and firm. Put them in jarsy fill with cold water, have the rubbers on the jars and place the tops on loosely. Place the jars in a can, or any de^p vessel, in which has been placed a heavy, folded cloth, or a perforated wooden bottom. Fill the can to within an inch of the top of the jars, put on the fire and let the water in the can boil three minutes. Tighte^n the tops, remove from the fire and let cool. When cool, again tighten the tops. A teacupful of sugar to each half gallon may be added to the berries when they are first put in the jars, if desired. Care should be taken to have them well sealed before pack- ing away, and they have, to be kept in a cool place. Strawberries, dewberries, and raspberries may be canned in the same way. Wine Cover the berries with boiling water and let them stand twelve hours. Strain and add two pounds of sugar to each gallon of juice. Put in bags, taking care to keep the vessels full to the brim, so that as the juice fe,rments, the scum which rises may flow off. They should be refilled every morning, with juice from a smaller vessel kept for this purpose. Continue this for four or five days, then stop the jugs closely, and aftejr ten days cork tight. This will be ready to bottle and seal in four months. Instead of using hot water, as directed, one may squeeze the juice from the berries, and proceed at once, using one pound best sugar to the gallon of juice. Dry Wine Wash and squeeze the, juice from fresh, ripe berries. Pour the juice into jugs ; keep full to the brim for four or five days that the scum may flow off, replenishing each day with juice kept for the purpose. This will be ready to bottle and seal in six months. 14 THE NEW ANNIE DENNIS COOK BOOK STRAWBERRIES Preserves Strawbejrries to be preserved should not be very ripe, and should be used as soon as picked. Gather them in the morning. Do not heap them in a deep vessel, but place them on shallow baskets or dishes until capped. Be careful not to have any bruised or imperfect berries among the,m. Medium sized berries, but uniform in size, are to be preferred. Allow one pound of white sugar to one pound of berries. Pack berries in sugar and let them stand until a syrup is formed. Then place on^a quick fire and boil for half an hour, or until the berries are transparent. Take out the berries and place in jars; boil the syrup ten or fifteen minutes, pour over the berries and seal. If the berriqs come to the top, stand the jars on their heads until cold. Strawberry Jam Let the berries for the jam be thoroughly ripe, but fre,sh and firm. Measure the fruit and add one pound of white sugar to each pint of berries. Mash the berries, thoroughly mixing well with sugar; let them stand for half an hour. Place on the fire and boil, stirring constantly until it is clear and thick. Place in jars with paper dipped in brandy fitted closely on the jam, then seal. Strawberry Jelly Gather the berries for jejlly just as they are begin- ning to turn red. Boil them until they are tender, in just enough water to cover. Strain and again boil the juice ten or fiftqen minutes; then measure the juice and add one cup of white sugar to each cup of juice. Then boil twenty minutes, always skimming carefully. Another Way for Strawberry Jam Select berries ripe and firm. Place in a kettle, with one pint of water to one gallon of berries. Boil until THE NEW ANNIE DENNIS COOK BOOK 15 the berries are te^nder, then add three-quarters of a pound of sugar to each pint of berries and boil twenty or thirty minutes. This will be firm like jelly. RASPBERRIES There are several varietie,s of the berries, all good for jellies, jams, etc. If very light jelly is desired, the pink or white varieties should be used, and the berries gathered just before they are ripe. For jam very ripe berries should be used. For preserves gather the berries as for jelly. Ripe fruit is desirable, also for wines and cordials. The berries should always be, used freshr Raspberry Shrub Pour a quart of good cider vinegar over two quarts of raspberries

Cook this with the app: pantry check, scaling, and the assistant.