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LOCATION: Recipes >> Preserving >> Berry Syrup 04

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BERRY SYRUP
Yield: About 2 half-pint jars

1 1/4 cups prepared blackberry, blueberry, raspberry or strawberry juice
1 1/2 cups sugar
1/4 cup corn syrup
1 tablespoon bottled lemon juice

Select table-ripe berries. Do not use underripe berries. Wash,
cap and remove stems. Crush berries and heat to a boil. Simmer
1 or 2 minutes until soft, stirring to prevent scorching. Do not
overcook; excess boiling will destroy the pectin, flavor and color.
Note: Juicy berries may be crushed and the juice extracted without
heating.

Pour everything into a damp jelly bag or four layers of cheesecloth,
and suspend the bag to drain the juice. The clearest jelly or
syrup comes from juice that has dripped through a jelly bag without
pressing or squeezing.

Sterilize canning jars. Combine ingredients in a saucepan. Bring
to a rolling boil and boil one minute. Remove from heat and skim
off foam. Pour into hot half-pint jars, leaving 1/4-inch headspace.
Wipe jar rims and adjust lids. Process 10 minutes in a boiling
water bath.

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