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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Aug 26
Started by Sunshine Bellon. Last reply by Linda Ziedrich Aug 26.
Started by Paul Lueders. Last reply by Mike Harmon Oct 20, 2015.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Ok I have a gallon of blackberries now I would like to make syrup for pancakes or ice cream. Something different but all the recipes I find use liquer that I don't have does anyone have a cool recipe for syrup or something I can do these blackberries with.
Harriet my back up is your recipe out of your book it looks yummy. I should just do that but I already have enough jam for the winter.
I have a process, not a recipe. I would use 1/2 cup sugar to 2 cups berries, more or less. I would let the berries sit in a large bowl overnight just like with jam (on the counter would be fine). I would stir every so often. After I got a fair amount of juice I would drain it into a pot reserving the berries to the side. Bring the rendered juice and sugar to a boil, maybe add some lemon juice or cinnamon stick. Let it cook till it was nice and thick, maybe add a little more sugar if you need to. Get it to the consistency you like or even a little thicker. Then I would throw in the reserved blackberries, turn off the heat on the syrup and let them steep. The blackberries will give off some more liquid but they will stay whole and lovely in the syrup or sauce. Then can it if you want - 10 minutes pint or quart I would think. Alternately you could steam the blackberries a bit in the smallest amount of water to soften them and then put them through a sieve to remove the seeds and use that reserved liquid combined with aprox 1/2 - 3/4 sugar to berries. Maybe only strain half the berries and leave the others whole. Then cook the syrup as above. Let it get as thick as you want remembering that what looks thick when it is hot will be thicker when it is cold. If you reserved some of the berries then throw them in after the cooking - half strained half whole - that is my approach for jam making though I use a larger sugar ratio and cook the jam in a wide pan as opposed to a pot. With a syrup, a pot is fine. You do not want to reduce it that much or need to. So that's a process and hopefully that will help.
Is there a reason not to use a hot water bath when canning tomatoes. That is what ball says in there book but have heard conflicting reports.
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