600 g blackberries
500 ml water
400 g sugar
Make a syrup from sugar and water. Boil for about 10 minutes. Add the blackberries and simmer gently 10 minutes further.
Remove from heat and let stand covered for 10 minutes to infuse. While the liquid is still hot, filter it through a strainer into a deep bowl. Press the blackberries carefully to extract all their juice.
Pour the ready syrup in one or two clean glass bottles. Cap them well. Without sterilization, store the blackberry sirop in the fridge. It would be valid until the next crop.
Proceed the same way to make blackcurrant, red currant, gooseberry, blueberry, raspberry and strawberry syrup.