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So over the weekend I decided that since so many people ask me about syrup I would try to do the Ball Complete Book Syrup which is done with sugar and corn syrup and the alternate way with Clear Jel as the thickener.

Both recipes were done trying to get as close to the consistency of pancake syrup as possible. It was very clear to me which recipe was better and didn't taste quite as sweet as the other one.

Here are the two recipes, one with strawberries and the other with blueberries. The Blueberries with Clear jel was thicker and flowed better on the spoon and after processing in the jar. You can do your own tests as many people like a thinner syrup.

canning pancake syrup
Shannon's Strawberry and Blackberry Clear Jel
Pancake syrup.  Bottles are available from
Container Packing supply. 
I have gone back to see what the consistency of each is now a few days later and the strawberry is still thinner than the blueberry. If you are in need of Clear Jel it's available at SB Canning Store



Ball Complete Book of Home Preserving Strawberry Syrup
Strawberry Syrup
10 cups strawberries, stemmed and crushed
3 cups water, divided
1 strip (2”) lemon peel
2½ cups granulated sugar
3½ cups corn syrup
2 tablespoons lemon juice


 In a large pot combine strawberries, 1½ cups of the water and lemon peel. Boil gently for 5 minutes.  Transfer to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for a least 2 hours.  In a clean large pot, combine sugar and remaining 1½ cups water. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230° F. Add strawberry juice and corn syrup. Increase heat to high, boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim and place lids and screw bands. Tighten the screw bands finger-tight. Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*. Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store.

(Yield: six 8-ounce jars)

You can also substitute any fruit, like the strawberries, in the Clear Jel version below!

Blueberry Syrup
Clear Jel recipes from adapted UC Extension blueberry sauce

5 cups fresh or thawed blueberries
1 cup sugar
2 t. bottled lemon juice
2 1/2 T. Clear Jel
1/3 cup water

In a large pot add blueberries and 1/2 cup of water so that the blueberries will not scorch the bottom of the pan. Boil them for 10 minutes and reduce the heat and simmer for 20 minutes more till the blueberries start to break down and the juice starts to fill the pot. Lightly stir the blueberries so you can extract as much juice from them as possible. Remove from heat.

Either using a fine mesh strainer or using a dampened jelly bag set over a deep bowl let the berries drip, undisturbed, for a least an hour. 


In a clean large pot, measure out 2 cups of blueberry juice and add sugar and lemon juice. In a separate small bowl combine the water with the Clear Jel and stir until its smooth.  Bring blueberry mixture to a boil, stirring to dissolve sugar. Once at a boil, add the Clear Jel and stir it in. Continue stirring for one minute and remove from heat.  The consistency should look like this:

Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim with wet paper towel and add hot lids and rings. Tighten the rings finger-tight. Place jars in water bath and process for 15 minutes.  



(Yield: two 8-ounce jars)

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