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LOCATION: Recipes >> Preserving >> Berry Syrup 02

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Berry Syrup

6 1/2 cups fresh or frozen fruit (blueberries, cherries, grapes,
raspberries, strawberries)

Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to
boiling and simmer until soft (5 to 10 minutes). Strain hot through
a colander and drain until cool enough to handle. Strain the
collected juice through a double layer of cheesecloth or jelly bag.
Discard the dry pulp. The yield of the pressed juice should be
about 4-l/2 to 5 cups. Combine the juice with sugar in a large
saucepan, bring to boil, and simmer 1 minute.

To make a syrup with whole fruit pieces, save 1 or 2 cups of the
fresh or frozen fruit, combine these with the sugar, and simmer as
in making regular syrup.

Remove from heat, skim off foam, and fill into clean hot half-pint
or pint jars, leaving 1/2-inch headspace. Adjust lids and process.

YIELD: About 9 half-pints

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5 of 8 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
incomplete recipe, June 15, 2004 - 02:57 PM
Reviewer: Kay Mullins from Choctaw, Oklahoma
How much sugar?

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1 of 1 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
How much sugar., November 13, 2004 - 01:54 PM
Reviewer: Deborah Colella from Montana
How Much sugar. This recipe is useless without the sugar amount.

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