U.s. department of agriculture berry syrup

9 Servings

Ingredients

Quantity Ingredient
6½ cup Fresh or frozen berries or other fruit of choice
6¾ cup Granulated sugar
5 minutes.

Directions

Blueberries, cherries, grapes, raspberries, strawberries, and marionberries are easily made into toppings for use on ice cream and pastries. You'll note that this recipe calls for quite a bit of sugar, which gives it more of a syrup consistency. If you're after a lighter version, cut back on the sugar and extend the boiling time to 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 4-½ 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 ½-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

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