Berry Syrup #2
Source of Recipe
???
Recipe Introduction
Title: Berry Syrup
Categories: Fruits, Canning
Yield: 9 half-pts.
List of Ingredients
Juices from fresh or frozen blueberries, cherries, grapes,
raspberries
(black or red), and strawberries are easily made into toppings for
use
on ice cream and pastries.
Yield: About 9 half-pints.
Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice.
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 6-3/4 cups of 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 half-pint or pint jars, leaving 1/2-inch
headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Berry Syrup in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
Recipe
|
|
member logon
