Tuesday, August 17, 2010

Blackberry Syrup

We are still working on finding a really good syrup recipe. This one tastes great, but it is a little bit thicker than I would like in a syrup. We aren't really sure if that is just the way of cooked, canned syrup...or if it is something we are doing wrong. Ideas?

Berry Syrup
3 cups fresh berries
1-2 cups sugar

In a saucepan, crush berries.  Add 1/4 cup water.  Bring to boil over medium-high heat, reduce the heat to medium low, and simmer about 5 minutes.

Set cheesecloth over a bowl.   Pour the berry pulp into the cheesecloth and allow the juice to drip through.  When pressing the juice through, be careful not to press the pulp through into the bowl.

Clean the saucepan.  Measure the juice, then pour it into the saucepan.  For every 1/4 cup juice, add 1/3 cups sugar.  Bring to a boil over medium heat, stirring to dissolve the sugar.  Reduce the heat to low and simmer about 1 minute.  Skim the foam and pour syrup into jars.    Leave 1/4 inch head space, process jars 10 minutes.  Makes 2 8-oz jars.


P.S.  I fixed the typo in the Potato Pancake recipe!

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