You certainly can re-process the syrup. I notice in my Ball Blue Book it also does provide for adding cornstarch to thicken when it's opened. We had quite a discussion of this recipe last year and I've provided a link to that thread with two of Linda Lou's syrup recipes. I'm also providing one as an alternative. I have to say that Ball recipe is one I've never understood. Why you would need 6 cups of water to make syrup is beyond me. Then you have the task of driving off what shouldn't have been added in the first place. I see also in the directions it provides a temperature for the water-sugar mixture but not for the syrup itself. Just my 2c but in your defense I've always thought this was a stupid recipe. Blueberry Syrup (from Blue Ribbon Preserves) *Note - Amendt specifies frozen blueberries because it's easier to extract the maximum juice, so this makes a nice winter recipe. Linda Lou's in the link provided offers recipes for fresh berries. Blueberry Juice 3 quarts frozen blueberries (3-4 16-z bags, crushed) 1 1/2 cups sugar Syrup 4 cups blueberry juice 1 3/4 cups sugar 2 teaspoons filtered fresh lemon juice To extract juice: In a 4-quart pan, combine crushed blueberries and sugar. Cover and let stand overnight. Over medium-low heat, stirring constantly, heat the blueberry mixture until sugar is completely dissolved. Remove pan from the heat. Let cool for 5 minutes. Place fine-meshed sieve over a bowl or pan. Ladle fruit mixtureinto the sieve and strain juice. Discard pulp and seeds. Rinse sieve thoroughly and line with 3-4 layers of clean, damp cheesecloth. Strain juice through the cheesecloth. Line sieve with a paper coffee filter and strain the juice again. (This produces a lovely clear syrup.) Measure 4 cups of juice. (If you have a bit less, add water to = 4 cups.) To make syrup: In medium saucepan combine blueberry juice, sugar and lemon juice. Over medium-low heat, stirring constantly, heat until sugar is dissolved. Increase heat to medium-high and bring syrup to a boil. Reduce heatand simmer for 20 minutes. Ladle syrup into hot jars, leaving 1/4" headspace. Wipe rims and threads. Apply lids. Process half-pints 10 minutes, pints 15 minutes, BWB. Carol Here is a link that might be useful: Ball Blueberry Syrup Problems

Ann - I note from your posts that you are as interested in the "sugars" as I am. One of the ways that I feel I'm improving on the "sugar thing" is to combine a lot of my own fresh fruit with some of the commercial overly-sugared that I buy. For instance, our plum tree has always been a big producer, also citrus is easier to come by than say - berries, pears, apples. So - if I buy canned juices - for instance, I mix it with some of my abundant plum puree or limes, lemon, mandarins, etc. It gives a bit of change to our diet too. From some of Zabby's posts, I found that because of my limited berry crop, I could mix them with apple sauce, and get a variation of the old familiar plain kind. When I buy cereal at the market, I usually opt for oat meal, make my own granola to use a lot of dried fruit that I have, (also marmalades and honey). So that way, I can control a lot of the sugars - to some extent - that we eat. I've noticed now when I buy commercial products, to my taste, they usually are too sweet or too salty - isn't that great? - I seem to be keeping my weight under control as well. I am very pleased with my home preserving for those reasons. Just my 2 c's. Bejay

This is my variation of Linda Amendt's variation of the BBB Brandied Mincemeat. I just want you to know this is not an "approved" recipe. Changes I made from Amendt's original: 1) My version doubles the pears and apples and halves the sugar. (It's plenty sweet enough.) 2) Day 1 I mixed the dried fruits with 1 cup of brown sugar and chopped mixture in the FP in several batches. (Doing this kind of thing can cloud the FP container, so skip it if the scratching would bother you.) Macerated 30 hours with brandy until Day 2. I think the sugar with the liquor mellowed the fruit. Day 2 chopped and sliced the apples and pears by hand for a more discernable, fresher texture. That worked very well. 3) I noted this mixture scorches easily. Use a heavy pan, don't cook on high heat and watch carefully. This stuff is so good it ought to be a sin to eat it. Mixed-Fruit Mincemeat Categories : Canning & Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried apricots -- chopped 1/2 pound dried cherries -- chopped 1/2 pound dates -- chopped 1/2 pound golden raisins 1/2 pound currants -- or dark raisins 2-3 cups apple cider -- or apple juice 3/4 cup brandy 3/4 cup sherry -- (I used Almad�n Golden) 2 pounds tart apples 2 pounds Bartlett pears -- firm ripe 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 3 tablespoons finely chopped orange zest 2 tablespoons finely chopped lemon zest 1 1/2 cups firmly packed light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger In a large bowl combine the apricots, cherries, dates, raisins, currants, apple cider, brandy and sherry. Stir until well combined. Cover loosely with plastic wrap and set aside to macerate for 24 hours, stirring occasionally. (See above for my variation.) Peel, core and chop the apples and pears. In an 8- to 10-quart pan, combine the apples, pears, orange juice and lemon juice. Stir in the dried fruit mixture, orange zest and lemon zest. Combine the remaining brown sugar, cinnamon, allspice, nutmeg and ginger until well-blended. Stir the sugar mixture into the fruit in the pan. Over medium heat, bring the mincemeat mixture to a boil, stirring frequently to prevent sticking. Reduce the heat and simmer until the apples are tender, about 40 minutes, stirring frequently to prevent sticking. If mixture becomes too dry, add a little more cider vinegar. Ladle the mincemeat into hot jars, removing as many air bubbles as possible and leaving 1/2-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both pint and quart jars in a BWB for 30 minutes. Note: This mixture expands and even with a boiling water bath I think 1" headspace works better. Description: The original recipe came from "Blue-Ribbon Preserves." Yield: 8 pints Carol

My recipe for Anzac biscuits calls for it.\ Anzac Biscuits � Dark and Crispy 350 degree oven 1 � cups flour 1 � cups sugar 2 cups rolled oats 2 cups dessicated coconut 1 cup butter 2 tablespoons golden syrup 1 teaspoon baking soda 4 tablespoons boiling water Bring small amount of water to a boil. Mix together flour, sugar, oats and coconut in a large bowl. Melt butter in a small bowl. Add golden syrup and baking soda dissolved in boiling water. Make a well in the dry mixture and add wet mixture. Mix thoroughly. Roll small, uniform pieces of dough into balls and place on a lightly greased baking sheet. Bake for about 12 or 13 minutes. These cookies are flat and crispy and would make good sandwich cookies. Excellent with tea.