Tag: flavoring

Raspberry Syrup Recipe

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Things needed:

  • 2 Sauce Pans
  • Fine Mesh Strainer
  • Glass Container for Finished Sauce
  • Funnel (optional)

Ingredients for 1 to 1-1/2 pints (depending on reduction)

  • 1 LB Raspberries
  • 1 Cup Sugar
  • 2 Cups Water

Steps:

  • Wash Raspberries
  • Place raspberries in sauce pan and cover with water
  • Bring both to a boil
  • After the liquid comes to a boil, reduce heat to simmer
  • Allow to simmer for 15-20 minutes (skim off any foam on surface)
  • Strain liquid through fine mesh strainer into another sauce pan
  • Place back on heat and bring back to a boil
  • Slowly add in sugar, stir constantly
  • After sauce comes to a boil, continue boil for minimum of 5 minutes
  • Stir and allow to boil longer for a thicker syrup (15-20 minutes)

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Lower Sugar Recipe

PREP TIME – 15 m
COOK TIME – 1 hour
TOTAL TIME – 1 hour 15 m
Makes: 9½-pints or 5 pints

INGREDIENTS:

  • 10-1/2 cups berries (blueberries, raspberries, blackberries, etc.), fresh or frozen
  • 4-1/2 c. apple juice
  • 1-1/2 c. honey
  • 1-1/2 c. sugar (or you can use all honey: 2-3/4 c. honey total- use a bit less as honey is sweeter than sugar)

DIRECTIONS:

  • Place fruit in an 8-quart pot and crush (if using frozen fruit, let thaw at room temperature first).
  • Add the remaining ingredients and bring to a boil over medium-high heat.
  • Stir constantly towards the end as it gets close to boiling, just to make sure it doesn’t overflow the pot.
  • Reduce the heat slightly- enough to keep the fruit at a medium boil – and stir often as the mixture cooks and reduces over the next 40 minutes.
  • It should be thickened and reduced by almost half. If not, continue cooking for 5 to 10 minutes more.
  • Meanwhile, prepare the canner and 9½-pints jars (or 5 pint jars) and lids. Keep the jars warm until filling.
  • Immediately fill hot jars with the syrup, leaving ½-inch head space. Wipe jar tops and threads clean and place lids and bands on jars.
  • Process in a boiling water canner for 10 minutes. Remove and let cool on a towel overnight before removing bands and testing lids for seal. Refrigerate any that didn’t seal and store the rest on a dark, cool shelf.
  • Always label the jars with the contents and a date so you remember what you’ve got. Use within a year.