- Place all the berries in a saucepan and add the water and cinnamon; heat gently over medium heat. Using a wooden spoon, mash all the berries to release their juices.
- Pour the mixture through a sieve into a measuring jug pressing all the berries in the sieve to squeeze all the juice out for every 600ml (1 pint) of juice add 450g (1 lb) of caster sugar.
- Bring to the boil and keep boiling for 10 minutes. Then pour into sterilised bottles and pop in a couple of cloves. Store in the refrigerator.
This recipe was edited by Allrecipes.co.uk staff, to conform to measures and ingredients that are familiar to British and Irish home cooks.
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