U.s. Department Of Agriculture Berry Syrup Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
6 1/2 cup: Fresh or frozen berries or other fruit of choice,
6 3/4 cup: Granulated sugar,
Directions:
Blueberries, cherries, grapes, raspberries, strawberries, and
marionberries are easily made into toppings for use on ice cream and
pastries. Youll note that this recipe calls for quite a bit of
sugar, which gives it more of a syrup consistency. If youre after a
lighter version, cut back on the sugar and extend the boiling time to
5 minutes.
Wash, stem and cap the fruit and crush in a saucepan. Heat to boiling
and simmer until soft, 5 to 10 minutes. Strain through a colander and
drain until cool enough to handle.
Meanwhile, wash 5 pint or 9 half-pint jars. Keep hot until needed.
Prepare lids as manufacturer directs.
Strain the collected juice through a double layer of wet cheesecloth
set in a wire mesh strainer or jelly bag. Discard the dry pulp. You
should have about 4-1/2 to 5 cups of juice.
Combine the juice with the sugar in a large saucepan, bring to boil,
and simmer 1 minute. Remove from heat, skim off foam and ladle the
hot syrup into one hot jar at a time, leaving 1/2-inch head space.
Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close
remaining jars. Precess in a boiling water bath for 10 minutes.
Makes 5 pints or 9 half-pints.
Alternately, simply pour the syrup into clean jars and refrigerate up
to 6 weeks. Or pour into ice cube trays and freeze, then pop the
cubes into freezer bags and return to freezer for up to 12 months.
Source: Adapted from The Complete Guide To Home Canning by The U.S.
Department of Agriculture.
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp
marionberries are easily made into toppings for use on ice cream and
pastries. Youll note that this recipe calls for quite a bit of
sugar, which gives it more of a syrup consistency. If youre after a
lighter version, cut back on the sugar and extend the boiling time to
5 minutes.
Wash, stem and cap the fruit and crush in a saucepan. Heat to boiling
and simmer until soft, 5 to 10 minutes. Strain through a colander and
drain until cool enough to handle.
Meanwhile, wash 5 pint or 9 half-pint jars. Keep hot until needed.
Prepare lids as manufacturer directs.
Strain the collected juice through a double layer of wet cheesecloth
set in a wire mesh strainer or jelly bag. Discard the dry pulp. You
should have about 4-1/2 to 5 cups of juice.
Combine the juice with the sugar in a large saucepan, bring to boil,
and simmer 1 minute. Remove from heat, skim off foam and ladle the
hot syrup into one hot jar at a time, leaving 1/2-inch head space.
Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close
remaining jars. Precess in a boiling water bath for 10 minutes.
Makes 5 pints or 9 half-pints.
Alternately, simply pour the syrup into clean jars and refrigerate up
to 6 weeks. Or pour into ice cube trays and freeze, then pop the
cubes into freezer bags and return to freezer for up to 12 months.
Source: Adapted from The Complete Guide To Home Canning by The U.S.
Department of Agriculture.
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp