Ozark Corncob Syrup 18 red corncobs, broken into pieces 3 cups sugar 1 cup brown sugar water Put corncobs into a large pot and add enough water to cover corncobs when pressed down. Bring to boil and boil for 1 hour. Strain liquid and bring to another boil. Discard strained corncobs. Add sugar and brown sugar. Stir frequently until mixture boils down to desired thickness.Serve over sourdough pancakes. -------------------------------------------------------------------------------- Chocolate Syrup 1/2 c. cocoa 1 c. water 2 c. sugar 1/8 tsp. salt 1/4 tsp. vanilla Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Heat and stir to dissolve. Boil 3 minutes. Add the salt and vanilla. Pour into sterilized pint jar and store covered in refrigerator. Keeps several months. Cost approx. 3 cents per ounce. -------------------------------------------------------------------------------- Strawberry Syrup 1 pint strawberries -- halved 3/4 cup sugar 2 tbs. corn syrup 1 1/2 tsp. lemon juice 1/2 tsp. butter or margarine waffles or pancakes Place strawberries in a blender or food processor; cover and process until smooth. Transfer to a saucepan; add sugar, corn syrup, lemon juice and butter. Bring to a boil; boil and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm over waffles or pancakes. Refrigerate leftovers; reheat before serving again. Yield: 1 1/2 cups -------------------------------------------------------------------------------- Praline Syrup 2 cups dark corn syrup 1/3 cup dark brown sugar 1/2 cup water 1 cup pecan pieces 1/2 tsp. vanilla Combine syrup, sugar and water in a saucepan. Bring to a boil; boil 1 minute. Reduce heat; stir in pecans and vanilla; simmer 5 minutes. Ladle hot syrup into hot jars,leaving 1/4 inch head space. Adjust two piece caps. Process 10 minutes in a boiling water canner. Yield: about 4 half-pints -------------------------------------------------------------------------------- Huckleberry Syrup 2 quarts berries 1 quart sugar 3/4 cup cold water Pick over and mash fruit. Sprinkle with sugar, cover, and let stand over night. Add water, bringing slowly to a boil, and cook 20 minutes. Force through a double thickness of cheesecloth, again bring to boiling point. Fill small glass jars and adjust covers. -------------------------------------------------------------------------------- Elderberry Syrup 4 1/2 lb. elderberries 1 lb. apples 4 1/4 c. water 6 oz. cube sugar per 2 1/2 c. juice 4 cloves 3 inch stick of cinnamon Wash elderberries. Boil apples until a pulp. Add elderberries; boil and simmer 45 minutes. Strain through a jelly bag overnight. Measure juice; weigh sugar. Heat to boiling; add sugar and spices. Boil 30 minutes. Skim and remove spices. Put in jars and seal in boiling water canner 10 minutes. -------------------------------------------------------------------------------- Syrup of Honeysuckle 4 lb. fresh honeysuckle petals 8 pints boiling water sugar(amount described in instructions) Infuse petals in water for 12 hours. Express lightly and set aside for a few hours. Decant and add twice the weight of sugar, and make a syrup. -------------------------------------------------------------------------------- Basic Honey Syrup for Canning Fruits from the Wisconsin State Fair,Eleanor Loew Blue ribbon winner 1962 5c water 2c honey Mix water & honey. Boil syrup for a few minutes. Put fruit into syrup and heat through until done by testing. Fill sterilized jars with boiling hot syrup and fruit, then seal. This syrup can be used with peaches, plums, pears, blueberries or cherries. Some hints when serving canned fruits. To pears, add a drop of 2 of almond flavoring when you open jar; to peaches, add a drop or 2 of vanilla; to blueberries add a few drops of lemon juice; serve fruit preserves chilled and enjoy the natural flavor of sweetener. -------------------------------------------------------------------------------- Strawberry Balm Syrup (1 bottle) 2 pt strawberries 3 c sugar; approximately 10 lemon balm sprigs, fresh VARIATION: Lemon Thyme Syrup: 2 pt raspberries; 4 half pints 3 c sugar; approximately 10 thyme sprigs, fresh "Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too." To make a drink: put several tbs. in bottom of glass, add cold or sparkling water and ice. Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth,pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling. Store in the refrigerator. Makes: 1 TO 2 half pints SOURCE: _The Herbal Pantry_ by EmelieTolley and Chris Mead -------------------------------------------------------------------------------- Mint Syrup (1 bottle) 8 c mint leaves, fresh; chopped 2 1/2 c -boiling water 8 c sugar 3 c -water green food coloring 3 tbs. mint essential oil or mint extract Place chopped mint leaves in a crock or deep bowl; add boiling water. Place a flat dish over the leaves and weight it down. Allow to stand overnight. Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes. Meanwhile, squeeze the juice from the mint leaves; add mint juice to the syrup, bring to a boil, cook 5 minutes and remove from heat. Discard leaves. Add green food color to make the syrup a bright green. Add the mint oil and stir. Pour into sterile bottles. Refrigerate. Syrup is ready to use. Dilute with cold water or sparkling water. SOURCE: Sabbath chapter in From My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner -------------------------------------------------------------------------------- Quince Syrup 2 large quinces, about 2 lb. 4 cups sugar 4 cups water 1/2 cup lime juice Quarter quinces and remove cores. Do not peel. Wash and pat dry. Process in juicer. (Note: There is a variation below that doesn't require a juicer.) Bring sugar and water to boil. Add quince juice and lime juice. Boil 30 minutes over medium heat until syrup thickens. *Variation: Tie quince in cheesecloth and cook in 2 cups water over medium heat for 30-40 minutes. Add 2 cups water and 2 cups sugar, and cook over medium heat for 30 minutes.(Note: Only half the amount of sugar is used here. I would taste it to see if you need more.) Squeeze and remove cheesecloth and add lime juice. Remove from heat and allow to cool. Pour syrup in clean dry bottle and cork. (I store my other drink syrups in the refrigerator.) Mix well 1 part syrup with 3 parts water. Serve chilled over ice. -------------------------------------------------------------------------------- Blackberry Syrup 6 to 10 quarts blackberries 3 c cider vinegar sugar Place sound ripe fruit in a stone crock and pour the vinegar over the top. Cover top of crock with muslin. Let stand in a cool place for 3 ~ 4 days, stirring twice a day. Strain mixture through a jelly bag with out crushing the fruit. Measure the juice into a pan and add 1 lb of sugar for every pint of juice. Heat, stirring, until sugar dissolves, bring to a boil, and boil gently for 5 minutes. Bottle and seal and dilute to taste for making a blackberry drink. Store in the refrigerator or in a cool, dark, dry place. -------------------------------------------------------------------------------- Berry Syrup 6 l/2 cups fresh or frozen fruit (blueberries, cherries, grapes, raspberries, strawberries) Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (5 to 10 minutes). Strain hot through a colander and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth or jelly bag. Discard the dry pulp. The yield of the pressed juice should be about 4-l/2 to 5 cups. Combine the juice with sugar in a large saucepan, bring to boil, and simmer 1 minute. To make a syrup with whole fruit pieces, save 1 or 2 cups of the fresh or frozen fruit, combine these with the sugar, and simmer as in making regular syrup. Remove from heat, skim off foam, and fill into clean hot half-pint or pint jars, leaving 1/2-inch head space. Adjust lids and process. YIELD: About 9 half-pints -------------------------------------------------------------------------------- Fresh Fruit Syrups 2 lb. fruits (berries,strawberries, peaches,apricots, plums or nectarines) 1/2 c. butter 1 c. honey Remove pits and skin of larger fruit. Puree the fruit through strainer or in blender. Melt the butter and add pureed fruit. Add honey and dilute with a little water or juice. A 1/2 teaspoon of cinnamon may be added to peach, apricot and nectarine syrups. If too sweet for your liking, add a little lemon juice. Yields approximately 1 pint. Note: If you have honey which is crystallized this is a good way to use it. -------------------------------------------------------------------------------- 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) Mix juice, sugar, lemon juice and pectin. Bring to boil and boil 2 minutes. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. Adjust lids and process in boiling water bath canner --hot pack ,pints and half pints for 10 minutes. Remove from canner and cool. Check lids, label, and store in cool, dry place.   Back To Canning Recipes.