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Recipe: Blackberry And Apple Syrup
Similar Categories: Blackberry, Apple, Syrup
Blackberry and Apple Syrup
3 1/2 qt Blackberries, Loganberries or Marionberries (4 lbs)
2 1/3 c Apple juice
Granulated sugar *
1/2 c Lemon juice
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.
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 it's
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. Measure the juice. For each 2-1/3 cups juice, measure out 1 cup sugar.
3 1/2 qt Blackberries, Loganberries or Marionberries (4 lbs)
2 1/3 c Apple juice
Granulated sugar *
1/2 c Lemon juice
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.
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 it's
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. Measure the juice. For each 2-1/3 cups juice, measure out 1 cup sugar.
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