Here are a couple of our favorites:
Orange Syrup
2 small oranges
3 cups water
4 cups sugar
1 Tablespoon ascorbic acid (vitamin C granules), optional
Halve the oranges and squeeze the juice. Quarter the halves and scrape out most of the membrane. In a saucepan, combine the peel, juice, and water and bring to a boil. Simmer, covered, for 15 minutes. Remove from heat, keep covered, and let set another 15 minutes, then strain. Combine strained liquid, sugar, and ascorbic acid and heat to boiling. Simmer about 5 minutes. Pour hot syrup into hot prepared jars, leaving 1/2 inch headspace. Seal with two piece lids, according to manufacturer's instructions, and process in a boiling water bath for 15 minutes (pints and half pints). Makes about 2 1/2 pints syrup.
Lemon Syrup
2 lemons
3 cups water
4 cups sugar
1 Tablespoon ascorbic acid, opt'l
Use directions for Orange Syrup.
Blueberry Syrup
This recipe comes from my friend, Debra Eversole, publisher of Home Food Preservers Magazine.
6 cups frozen blueberries
4 cups apple juice
3 cups sugar
2 Tablespoons bottles lemon juice
Measure the blueberries into a non-reactive, non-staining bowl. Add the apple juice and stir. Place in the refrigerator and allow to remain there for a full 24 hours.
Take the blueberry/juice mixture from the refrigerator and add the sugar and lemon juice. Stir well. With the back of a spoon, crush some of the blueberries. Allow to sit, on the counter, for two hours.
Bring mixture to a simmer over medium heat in a non-reactive pot. Bring to a boil an boil about 5 minutes, until mixture begins to thicken a bit. Ladle into prepared jars, leaving 1/4 inch headspace. Seal with two -piece lids, according to manufacturer's instructions. Process in a boiling water bath for 15 minutes for pints, 10 minutes for half-pints. Makes about 3 pints.
**Note: this recipe comes from the current Jan/Feb issue of Home Food Preservers Magazine; be sure to look at the complete list of recipes included in this issue.
Don't limit yourself to pouring these delicious syrups over pancakes, though. They work well in dressings for fruit salads, and the citrus syrups make a great addition to marinades for chicken and fish.
Go To Page: 1 2
