Fruit Syrup
Fruit syrup is the best and so easy to make. I've tried several kinds--blackberry, raspberry, plum, banana, peach, etc. The berry syrups and plum syrup work the best. The others are good for using right after they're made, but crystalize in the fridge. We have a plum tree and blackberries grow wild all over our town so these are the two that I make the most.
Recipe:
Put fruit into a saucepan over medium heat or lower. Pour the sugar on the fruit but do not stir. Let the heat begin to break the fruit for about 5 minutes before stirring gently. Stir every 5 minutes just to keep it from burning on the bottom. Let the fruit and sugar melt together slowly. As soon as it hits a simmer, turn off the heat. With a very fine mesh strainer over a large bowl, ladle out the syrup until it's all in the strainer. Let this drain for 1 hour. Do not mash the fruit or you will get cloudy syrup. Pour into jar or container. Makes approximately 1 quart. Use the leftover berries for yogurt or ice-cream.
Recipe:
2 lbs fruit
2 lbs sugar Put fruit into a saucepan over medium heat or lower. Pour the sugar on the fruit but do not stir. Let the heat begin to break the fruit for about 5 minutes before stirring gently. Stir every 5 minutes just to keep it from burning on the bottom. Let the fruit and sugar melt together slowly. As soon as it hits a simmer, turn off the heat. With a very fine mesh strainer over a large bowl, ladle out the syrup until it's all in the strainer. Let this drain for 1 hour. Do not mash the fruit or you will get cloudy syrup. Pour into jar or container. Makes approximately 1 quart. Use the leftover berries for yogurt or ice-cream.
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