 | It’s the season of harvesting produce and picking berries to create all kinds of goodness to enjoy over the long winter months. What you make with your berries is as versatile as the various types of fruit you have available. Every year produces different quantities and selections. Wild berries seem to have the best flavour; but, they take the most amount of time when it comes to picking and cleaning. A local farmer’s market is a good source for your choice of berries. Choose your fruit, turn on your favourite music and make some of our yummy Berry Syrup. |
Berry Syrup
8 cups of berries - fresh if possible, but frozen/thawed works too
1 tablespoon of fresh lemon juice
3/4 cup corn syrup - white or golden
2 cups white sugar
1 tablespoon of fresh lemon juice
3/4 cup corn syrup - white or golden
2 cups white sugar
Process berries in a blender. If you don’t want seeds in your syrup, strain the puree through a cheese cloth or sieve.
Combine the puree with the other ingredients in a large saucepan. Cook and stir over medium heat until mixture boils. Reduce heat and boil gently for about five minutes. Stir every so often and remember to scrape the sides of the pot.
Pour into hot, sterilized jars. Seal with metal lids and screw bands. Make sure the bands are secure. Process in a boiling water bath for 5 minutes. Place on the counter and let them cool. You’ll know their sealed when you hear the tinny pop and the lid no longer springs back to the touch. Store in a cool spot. Remember, this is syrup, so it should be runny not thick like jam.
Recipe makes about 5 cups.
Combine the puree with the other ingredients in a large saucepan. Cook and stir over medium heat until mixture boils. Reduce heat and boil gently for about five minutes. Stir every so often and remember to scrape the sides of the pot.
Pour into hot, sterilized jars. Seal with metal lids and screw bands. Make sure the bands are secure. Process in a boiling water bath for 5 minutes. Place on the counter and let them cool. You’ll know their sealed when you hear the tinny pop and the lid no longer springs back to the touch. Store in a cool spot. Remember, this is syrup, so it should be runny not thick like jam.
Recipe makes about 5 cups.
Tidbits
- Berries - Use blueberries, raspberries, strawberries, blackberries. 8 cups is 8 cups not matter what kind you choose.
- Lemon Juice - It’s OK to use bottled juice.
- Freeze the fruit in 2 cup bags and make the syrup or other fruit goodies when you have time.
- Tastes good cold or warmed up.
- Use on ice cream, pancakes, waffles, sponge cake. Use your imagination.
- Berries - Use blueberries, raspberries, strawberries, blackberries. 8 cups is 8 cups not matter what kind you choose.
- Lemon Juice - It’s OK to use bottled juice.
- Freeze the fruit in 2 cup bags and make the syrup or other fruit goodies when you have time.
- Tastes good cold or warmed up.
- Use on ice cream, pancakes, waffles, sponge cake. Use your imagination.
Carrot Ranch Flash Fiction Prompt - August 10, 2017 - write a story that includes music and berries.
Ann Edall-Robson
Author, Photographer, Lover of Life
"Capturing moments others may never get to experience."
Author, Photographer, Lover of Life
"Capturing moments others may never get to experience."
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