Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta. Berry syrups are usually thin. If you want to serve a thicker syrup, combine 1 cup of your canned syrup and 1 tablespoon cornstarch in a small saucepan. Bring to a boil, cooking until syrup thickens. This recipe also comes from Saving the Seasons.
Makes about 3 pints
- 2 quarts fresh blueberries, raspberries, blackberries, or other berries
- 6 cups water, divided
- 3 cups sugar
- 2 tablespoons lemon juice
1. Wash, drain, and crush berries. Combine with 2 cups water in a medium saucepan. Simmer 5 minutes. Strain through a damp jelly bag or several layers of cheesecloth.
2. Combine sugar and 4 cups water in medium saucepan and bring to a rolling boil. Add berry juice to sugar syrup. Boil 5 minutes. Stir in lemon juice.
3. Ladle hot syrup into warm pint-sized jars, leaving 1/4-inch headspace. Tighten lids and process 10 minutes in a boiling-water bath.
This recipe was originally published with the article, The Simple Beauty of Canning.