Canning Recipes




Berry Syrup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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6 1/2 cups fresh or frozen fruit, such as
blueberries, cherries, grapes,
raspberries or strawberries

Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling
and simmer until soft (5 to 10 minutes). Strain hot through a colander
and drain until cool enough to handle. Strain the collected juice through
a double layer of cheesecloth or jelly bag. Discard the dry pulp.

The yield of the pressed juice should be about 4 1/2 to 5 cups. Combine
the juice with sugar in a large saucepan, bring to boil, and simmer 1
minute.

To make a syrup with whole fruit pieces, save 1 or 2 cups of the fresh or
frozen fruit, combine these with the sugar, and simmer as in making
regular syrup.

Remove from heat, skim off foam, and fill into clean hot half-pint or pint
jars, leaving 1/2-inch headspace. Adjust lids and process.

This recipe yields about 9 half-pints.





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