Canning Recipes




Strawberry Balm Syrup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pints strawberries
3 cups sugar - (approximately)
10 fresh lemon balm sprigs

Wash and hull the strawberries, place in a bowl, and crush with the back
of a wooden spoon or a potato masher. Line a medium bowl with
cheesecloth, pour the crushed strawberries and their juice into the cloth,
then gather up the corners and squeeze until all the juice has been
extracted.

Weigh the juice, then combine it with an equal amount of sugar and the
lemon balm in a non-aluminum saucepan. Bring to a boil and boil it for 5
minutes.

Remove from the heat, skim any foam from the top, and let cool. Discard
the lemon balm before bottling. Store in the refrigerator.

This recipe yields 1 to 2 half-pints.

Comments: Delicious with ice cream, waffles, or in a drink. Try making
it with lemon verbena or lemon thyme, too. To make a drink, put several
tablespoons in bottom of glass, add cold or sparkling water and ice.





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