Blackberry And Apple Syrup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 quart: Blackberries, Loganberries or Marionberries, 4 lbs
2 1/3 cup: Apple juice,
Granulated sugar *,
1/2 cup: Lemon juice,
Directions:
Delicious splashed into a glass of white wine, sparkling soda or even
over pancakes and waffles.
Combine the berries and apple juice in a large nonaluminum saucepan.
Bring to a boil and simmer over very low heat for 20 minutes or until
the fruit is soft. Mash with a potato masher.
Line a sieve with several layers of damp cheesecloth. Strain the
juice into a nonaluminum bowl. Gather the corners of the cheesecloth
and lightly squeeze to extract as much juice as possible.
* Measure the juice. For each 2-1/3 cups juice, measure out 1 cup
sugar.
Pour the juice back into the saucepan, add the sugar and stir over
low heat until the sugar has completely dissolved. Stir in the lemon
juice. Bring the mixture to a boil and simmer for 5 minutes.
Cool for at least 5 minutes, then pour into clean hot jars or
bottles. Or pour the syrup into ice cube trays, leaving enough room
for expansion. When frozen, turn the cubes out into plastic bags and
keep in the freezer.
FOR LONGER STORAGE: Ladle the hot syrup into 1 hot, clean canning jar
at a time (for this recipe, you will probably use either four
half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce
jar on hand in case its needed), leaving 1/2 inch head space. Wipe
jar rim with a clean, damp cloth. Attach lid. Fill and close
remaining jars. Process in a boiling water bath for 10 minutes.
Makes about 1 quart, or 2 pints, or 4 half-pints.
Source: Adapted from Clearly Delicious by Elizabeth Lambert Ortiz
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp
over pancakes and waffles.
Combine the berries and apple juice in a large nonaluminum saucepan.
Bring to a boil and simmer over very low heat for 20 minutes or until
the fruit is soft. Mash with a potato masher.
Line a sieve with several layers of damp cheesecloth. Strain the
juice into a nonaluminum bowl. Gather the corners of the cheesecloth
and lightly squeeze to extract as much juice as possible.
* Measure the juice. For each 2-1/3 cups juice, measure out 1 cup
sugar.
Pour the juice back into the saucepan, add the sugar and stir over
low heat until the sugar has completely dissolved. Stir in the lemon
juice. Bring the mixture to a boil and simmer for 5 minutes.
Cool for at least 5 minutes, then pour into clean hot jars or
bottles. Or pour the syrup into ice cube trays, leaving enough room
for expansion. When frozen, turn the cubes out into plastic bags and
keep in the freezer.
FOR LONGER STORAGE: Ladle the hot syrup into 1 hot, clean canning jar
at a time (for this recipe, you will probably use either four
half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce
jar on hand in case its needed), leaving 1/2 inch head space. Wipe
jar rim with a clean, damp cloth. Attach lid. Fill and close
remaining jars. Process in a boiling water bath for 10 minutes.
Makes about 1 quart, or 2 pints, or 4 half-pints.
Source: Adapted from Clearly Delicious by Elizabeth Lambert Ortiz
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp