It is time for Ball's 6th International Can-It Forward Day! I am participating this year. They so kindly supplied me with these blue glass mason jars and a copy of The All New Ball Book of Canning and Preserving.
I took my blackberry harvest and made Blackberry Syrup.
The recipe was right out their new cookbook! It was an instant winner for the family! Waffles are always welcome and the children loved them with the blackberry syrup.
Blackberry Syrup
Ingredients:
3 lb. (1.5 kg) blackberries
2 cups (500 ml) water
Cheesecloth
2 3/4 cups (675 ml) sugar
1/4 cup (60 ml) light corn syrup
2 Tbsp. (30 ml) bottled lemon juice
Recipe from: The All New Ball Book of Canning and Preserving
The recipe was wonderful; pleasing me with 3 of these beautiful blue jars full of blackberry syrup!
3 lb. (1.5 kg) blackberries
2 cups (500 ml) water
Cheesecloth
2 3/4 cups (675 ml) sugar
1/4 cup (60 ml) light corn syrup
2 Tbsp. (30 ml) bottled lemon juice
- Place blackberries and water in a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a simmer over medium-low heat. Cook, uncovered, 20 minutes, stirring occasionally. (Do not boil.)
- Remove from heat. Line a wire mesh strainer with 2 layers of dampened cheesecloth or a jelly bag. Place over a bowl. Pour berry mixture into strainer, and let drain 2 hours or as needed to extract 4 1/2 cups (1.13 L) juice. (Do not press or squeeze mixture.) Discard solids. Rinse Dutch oven.
- Combine blackberry juice, sugar, and next 2 ingredients in Dutch oven, stirring until sugar dissolves. Bring mixture to a full rolling boil over medium-high heat; boil 1 minute.
- Ladle hot syrup into a hot jar, leaving 1/2-inch (1-cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to finger-tip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Recipe from: The All New Ball Book of Canning and Preserving
The recipe was wonderful; pleasing me with 3 of these beautiful blue jars full of blackberry syrup!
The blue mason jars are another new favorite of mine! They have a wide mouth and are easy to wash. The blue glass makes them oh, so, pretty to look at on the table.
The recipe book is full of over 350 of the best canned, pickled, and preserved recipes. This year's copy had chapters on fermenting, dehydrating, curing, and smoking. I found those especially interesting because I was going to get the dehydrator out and try some vegetables in it anyway, so now I have this to turn to.
Thank you to Ball for sponsoring the Can-It Forward Day by supplying me with the canning jars and the cookbook.
Thank you to Ball for sponsoring the Can-It Forward Day by supplying me with the canning jars and the cookbook.
Sherry
5 comments:
Ohmygoodness! How I would love this on waffles, pancakes, french toast, ice cream ... Beautiful!
Oh Sherry, this looks delicious! My daughter in law made us some mulberry syrup and cherry syrup! I can't wait to try it! I do hope you're having a good summer! Where does the time go?
I made waffles yesterday for the guys and I completely forgot about using my new syrup; or maybe I did not want to share it LOL
Hugs, Roxy
YUMMY! You are making my mouth water with this post! It looks delicious. The only problem is it is SO hot, I can't even think about cooking things. Another day...
Best & Bisous,
Michelle from Simply Santa Barbara
Sherry,
This looks divinely delicious, dear friend!
My Aunt use to make homemade Maple Syrup that was better than Log Cabin's!
Thank you for sharing the recipe!
Fondly,
Pat
This looks absolutely delicious! I love blackberries anyways....my neighbor has bushes but doesn't pick the berries, so she lets me pick them. So of course I do (if I can get there before my dog. She loves to pick them and eat them right off the bush!)
I'll have to try this syrup. Thank you for the recipe.
Linda
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