Herb and/or Berry Syrup Recipes for Canning

14 years ago

Ciao all-

I'm looking outside at my garden and I have just a ton of different basils, chocolate mint, anise hyssop, blackberries, and raspberries. I've done a fair amount of canning with them already, but the idea of making syrups with them really appeals to me. The problem is finding recipes for this.

Do any of you canning experts out there have some syrup recipes for canning that I might be able to adapt to the berries and herbs?

Thanks in advance,

Julianna

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Comments (5)

readinglady
14 years ago
Here's one recipe for berry syrup from the NCHFP. Check the link.

There's no reason you couldn't make an herb infusion in a sugar syrup (simple syrup). Strain out the herbs before canning. Use the same 10-minute time you'd use for sweet preserves.

With the basils and berries you might also consider infused vinegars. Raspberry and blackberries make wonderful vinegars, far superior to what's normally availble commercially. Great for gifting.

You can find instructions on the NCHFP site for flavored vinegars by entering vinegars in their search box.

Carol

Here is a link that might be useful: How to Can Berry Syrup
sorellina
Original Author
14 years ago
Ciao Carol-

Thanks for the link, I'll definitely try that out. My question for the herbal infusions is the ratio of leaves:water for the simple syrup.

I've already made a case of 12 1.5 litre jars of various vinegars so I think I'm set for a WHILE, but you're right, they are fabulous. I make 2 different blackberry vinegars, one with cinnamon, clove, and nutmeg for winter fruit/cheese salads and one with white balsamic vinegar as the base and lemon thyme for more savoury salads.
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From my files. I hand this out when I teach classes.: FRUIT SYRUPS I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.
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Yes, Ann, that's a difference between us. I'm not going to go to the bother of making a pie if I have beautiful fruit that is delicious all by itself. We have very good produce, year round, and are used to eating it as it comes. Pie is for rescuing it, or once in awhile for dessert between seasons when there just isn't any good fruit but cooking it will make it palatable. It could be compote, or cobbler, or whatever, but since I discovered FP pie crusts, and especially the whole wheat one, I've been making pies. Everyone loves pie. :) Make the dough by hand isn't a big deal, but I always make a mess, and the FP seems so clean and easy! Linda, it's quite possible our berries run sweeter. The dusting of sugar is really more to encourage the juice than to sweeten the fruit. We just like pie filling to taste like the fruit, though, not a confection. I totally get why the thickener if you're using that much sugar. I've had that kind of pie, and it was really good, but too sweet for our family dinners. I've tried the grater and it doesn't work well for me. I cut the frozen butter for the FP the same way as I do for hand, into dice, maybe 3/16" (skinny sticks cut into nine sticks (3x3) then sliced a similar thickness). It's mixed with counted pulses. I sometimes get the white one too wet, but it's a forgiving recipe, and is fine wet if it's rolled between plastic wrap. You might think my whole wheat recipe is "tough". I don't. but it isn't a flaky pastry kind of crust. It's more like empanada dough. Tender, but solid and firm.
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Linda_Lou
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You could try these, too.
I use this all the time with great results.
Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.
readinglady
14 years ago
I happened to remember a basil syrup recipe by Emeril Lagasse. I'd think this formula could easily be applied to other herbs.

Carol

Here is a link that might be useful: Basil Syrup
Lisa Mann
14 years ago
What would you do with basil syrup?

Herb and/or Berry Syrup Recipes for Canning

Comments (5)

readinglady

sorellina
Original Author

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Herb and/or Berry Syrup Recipes for Canning

Comments (5)

readinglady

sorellinaOriginal Author

Related Discussions

Linda_Lou

readinglady

Lisa Mann

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

sorellina
Original Author