Ingredients

five pounds blackberries
one gallon cold water
one pound sugar to every quart of liquid
two ounces ginger
one ounce cloves

Method

Put the fruit in an earthen pan and cover with the cold water.
Stir once daily, for ten days, crushing the fruit with a wooden spoon.
Pour the liquid into another pan through a fine sieve and then dissolve the sugar in it.
Take a small quantity of this liquid, add the cloves and ginger to it, and boil for a few minutes.
Allow this mixture to cool before adding to the bulk in the pan.
Leave to ferment for seven days, removing surface scum when necessary.
Pour into bottles and cork loosely for the first month, then tightly when bubbling has subsided.

Pontyberem, Carmarthenshire.