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Huckleberry and Raspberry Syrup Recipes

Friday, September 16, 2011 @ 08:09 AM Karen Hood

Here are two syrup recipes taken from two of Karen Jean Matsko Hood’s cookbooks from her Cookbook Delights Series, Huckleberry Delights Cookbook and Raspberry Delights Cookbook. Check them out and let Karen know what you think of them. She also invites you to join others to share your favorite recipes on Cooking with Karen Blog.com.

Raspberry Syrup

Nothing is better than hot pancakes, waffles, or French toast, and homemade raspberry syrup. Adjust the sweetness to your taste.

Ingredients:

2½ c. frozen raspberries, thawed, with juice

1 c. sugar

1 c. light corn syrup

Directions:

  1. Place raspberries (including juice) and sugar into blender and process at high speed.
  2. Mash and force through a sieve with potato masher.
  3. Pour into saucepan and bring to boil over moderate heat.
  4. Add corn syrup and cook a little while longer.
  5. Pour into bottle and refrigerate.

Huckleberry Syrup

Try this delicious version of syrup made without corn syrup. It is full of true huckleberry flavor. While this recipe normally gives good results, fruit sugar, pectin, and acid concentrations can vary. Start with a small test batch and allow it to cool thoroughly before testing for syrup thickness.

Ingredients:

2 c. huckleberry juice

1¾ c. sugar

1 Tbs. lemon juice (optional) for a tarter syrup

Directions:

  1. Crush fruit; press out juice using cheesecloth or jelly bag.
  2. If you will not be making syrup immediately, pasteurize juice by heating to 194 degrees F. for 1 minute; filter through cheesecloth and refrigerate.
  3. Mix juice and sugar in large pan, and bring to rolling boil that cannot be stirred down; continue to boil for 1 minute.
  4. Remove pan from heat and skim off any foam.
  5. Pour syrup into clean, hot canning jars.
  6. Process following canning directions on page 186.
  7. Refrigerate after opening.
  8. This recipe produces fairly thin syrup. If you desire thicker syrup, use 1½ cups sugar and ¼ cup corn syrup in recipe.
  9. Do not add more sugar or boil longer to thicken, because both methods can cause jelling to occur.
  10. Corn syrup and lemon juice can be used together.

Visit these websites to get your copy of these and other cookbooks in the Cookbook Delights Series today: Karen’s Bookstore or Whispering Pine Press International Bookstore. Or you may buy now by clicking on the links below.

Raspberry Delights Cookbook – Paperback




Huckleberry Delights Cookbook – Large Print Paperback






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