This syrup is delicious made from any unsweetened berry juice. Try raspberry, blackberry, or blueberry. In addition to a variety of berry syrups, Shirley also has made spiced apple syrup and spiced pear syrup. This recipe is as versatile as your imagina-tion and taste buds!
MAKES: 3 to 4 Pint Jars
INGREDIENTS:
- 2 quarts fresh or thawed frozen whole berries, crushed
- 6 3/4 cups granulated sugar
- 1/4 teaspoon unsalted butter (optional)
INSTRUCTIONS:
- PREPARE THE BERRIES
- In a 4-quart stainless steel stockpot, bring the crushed berries to a boil over medium-high heat, stirring frequently.
- Reduce the heat and simmer, stirring frequently, until the berries are very soft, about 10 minutes.
- Remove the pot from the heat and let cool for a few minutes.
- Strain the mixture through a fine-mesh sieve to separate the juice from the pulp. Discard the pulp.
- For a clearer syrup, line the sieve with a few layers of damp fine-knit cheesecloth and strain the juice again.
- Measure out 5 cups of berry juice.
- MIX AND COOK THE SYRUP
- Pour the berry juice into an 8-quart stainless steel stockpot.
- Stir in the sugar and add the butter, if using.
- Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is completely dissolved.
- Reduce the heat to medium and boil, stirring frequently, until the syrup is thickened, 5 to 8 minutes.
- The longer the mixture boils, the thicker the syrup will be.
- Remove the pot from the heat.
- FILL AND SEAL THE JARS
- Ladle the syrup into hot jars, leaving 1/2-inch headspace.
- Remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp paper towel.
- Apply hot lids and screw bands.
- PROCESS AND STORE THE JARS
- Process 8-ounce and pint jars in a water bath canner for 10 minutes.
- Remove from the water bath canner and let cool for 12 to 24 hours.
- Check the seals and remove the screw bands.
- Store jars in a cool, dry, dark place for up to 1 year.
Tip:
- For a chunky syrup, include some of the fruit pulp in the juice.
