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

It's interesting for sure. Being absent minded and and clumsy don't mix well with cooking, but I like food too much to stop! I've never tried cooking mise in place (or cleaning as I go... I usually clean the next day after I've recovered from the disaster). I'm just not that kind of person! Glad it works from some though!

Lou, I have a similar recipe that I use for deviled crab, and I have also substituted canned tuna for the crab with good results as well. It is also baked and then broiled. I'll have to try the salmon recipe, although I really like Marilyn's fresh salmon cakes, and I had no problem with hers falling apart. I'll have to look at her recipe again. I have a feeling now that it was the type of bread I used, as rococogurl suggested. And the recipe does call for fresh bread crumbs as opposed to dried ones. The end result was still very good, even though it was difficult to get them to stick together. I'm considering adding a bit of potato starch to the insides to see if that will make them "stickier". Carol, I had saved your recipe before (it was one of only two that I had saved), but I neglected to look at it before I started. I'll try yours next time, as it looks really more like what I wanted, which is why I saved it in the first place. As for the recipe from the Anapolis native (I saved that one also) - what is regular mustard? My first thought is that it is dried, but it might mean prepared mustard. Crab meat is so cheap right now that I will be making more variations. The first batch of cakes I did not refrigerate, but the second batch had been refrigerated over night, and it had the same problem. I'm pretty sure it is the type of bread, which gave an excellent flavor, BTW. Thanks for all the help! Lars

Jasdip, These were the other threads. The cookalongs. I know I said tried and true, but this is what I was thinking of...