Blackberry Syrup - Fruit Syrups

1. 1

   If using juices left over from canning, measure juice, pour into heavy pot.

2. 2

   Add, same amount of sugar as you have juice.

3. 3

   Heat slowly to simmering point, do not boil.

4. 4

   Simmer until syrup begins to thicken, slightly.

5. 5

   Pour into clean, jars within 1/2 inch of top of jar.

6. 6

   Put on cap, screwing band tight.

7. 7

   Process for 20 minutes in boiling water bath (water in bath should be simmering at 180 degrees) or...

8. 8

   check your pressure cooker for directions (if any) on processing juices or syrups.

9. 9

   Crush fruit.

10. 10

    Add small amount of water.

11. 11

    Heat slowly to simmering point.

12. 12

    Simmer until fruit is soft.

13. 13

    Strain through a double thickness of cheesecloth.

14. 14

    Measure juice.

15. 15

    Add equal part sugar.

16. 16

    Bring to a simmering point.

17. 17

    Simmer until syrup begins to thicken slightly.

18. 18

    Pour into clean jars within 1/2 inch of top of jar.

19. 19

    Process 20 minutes in hot water bath - water should be simmering (not boiling) at 180 degrees (80 C.).

No additional tips available.