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Canned Lemon Curd
Lemon Curd by Ball
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Syrups
Berry Syrup
Berry Syrups
Blackberry Syrup (see below)▼
Blueberry Syrup Ball
Blueberry Syrup
Cherry Sweey Topping NCHFP
Chokecherry Recipes
Crabapple Syrup (see below)
Syrups
Berry Syrup
Berry Syrups
Blackberry Syrup (see below)▼
Blueberry Syrup Ball
Blueberry Syrup
Cherry Sweey Topping NCHFP
Chokecherry Recipes
Crabapple Syrup (see below)
Maple Syrup Ball UK (see below)
Peach Syrup
Pincherry Syrup
Praline Syrup
Light Strawberry Syrup
Sweet & Tart Rhubarb Syrup (see below)
Violet Syrup
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Sauces
Apple Maple Cider Sauce
Blackberries in Framboise
Choc Cherry Coconut Conserve
Chocolate Raspberry Sauce
Choc Strawberry Fruit Sauce
Pincherry Syrup
Praline Syrup
Light Strawberry Syrup
Sweet & Tart Rhubarb Syrup (see below)
Violet Syrup
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Sauces
Apple Maple Cider Sauce
Blackberries in Framboise
Choc Cherry Coconut Conserve
Chocolate Raspberry Sauce
Choc Strawberry Fruit Sauce
Peach Sauce
Pear Honey
Persimmon Cherry Sauce
Raisin Sauce
Spiced Honey...see below
Strawberry Maple Smooch
Strawberry Sauce / (Not For Canning)
Sunshine Citrus Dessert Sauce
Vanilla Bean Paste
Pear Honey
Persimmon Cherry Sauce
Raisin Sauce
Spiced Honey...see below
Strawberry Maple Smooch
Strawberry Sauce / (Not For Canning)
Sunshine Citrus Dessert Sauce
Vanilla Bean Paste
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Apricot-Chipotle Sauce
NOTE: When cutting or seeding peppers, wear gloves to
prevent hands from being burned
Blackberry Liqueur Sauce
Danish Cherry Sauce
Hot Rhubarb Grilling Sauce
Maple Walnut Syrup Ball UK
Yield: 4 x quarter-litre (½ US pint) jars
Ingredients
375 ml corn syrup (1 ½ cups / 12 oz)
250 ml maple syrup (1 cup / 8 oz)
125 ml water (½ cup / 4 oz)
100 g sugar (white. ½ cup / 4 oz)
250 g walnut (pieces. 2 cups / 8 oz)
Instructions
In a large saucepan off the heat put the corn syrup, maple syrup and water. Stir.
Add the sugar and stir until sugar dissolves.
Put on stove, and bring to a boil, stirring frequently.
Reduce to a simmer, and simmer uncovered for about 15 minutes until it has reduced and thickened a bit. Stir frequently. Don't overcook or you will get a taffy.
Stir in walnuts, simmer another 5 minutes.
Ladle into quarter-litre (½ US pint) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Recipe Notes
Instead of walnuts, you can use pecans.
Use a generous-sized saucepan in case of sudden boil-ups, to prevent wastage and sticky mess spills on stove. Using a wooden spoon can help prevent this.
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Pineapple Sauce
Plum Sauce
Pomegranate Sauce
Raspberry Rhubarb Sauce
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Chocolate Raspberry Sundae Topper
(Yield: About six 8-ounce jars)
½ cup sifted unsweetened cocoa powder
1 (1.75 oz) package regular powdered fruit pectin
4½ cups crushed red raspberries
4 tablespoons lemon juice
6¾ cups granulated sugar
In a medium bowl, combine cocoa powder and pectin, stirring until evenly blended. Set aside.
Place crushed raspberries and lemon juice in large pot. Whisk in pectin mixture until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full roiling boil, stirring constantly.
Remove from heat and skim off foam.
Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim and place lids and screw bands.
Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*.
Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool.
Remove screw band, label and store.
*Processing time is adjusted for an altitude between 3001 - 6000 feet.
Chocolate Raspberry Sundae Topper
(Yield: About six 8-ounce jars)
½ cup sifted unsweetened cocoa powder
1 (1.75 oz) package regular powdered fruit pectin
4½ cups crushed red raspberries
4 tablespoons lemon juice
6¾ cups granulated sugar
In a medium bowl, combine cocoa powder and pectin, stirring until evenly blended. Set aside.
Place crushed raspberries and lemon juice in large pot. Whisk in pectin mixture until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full roiling boil, stirring constantly.
Remove from heat and skim off foam.
Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim and place lids and screw bands.
Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*.
Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool.
Remove screw band, label and store.
*Processing time is adjusted for an altitude between 3001 - 6000 feet.
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SYRUPS 👇
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Blackberry Syrup
Blueberry-Lemon Syrup
Cranberry Syrup
Rhubarb Syrup
Strawberry Syrup
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Crabapple Syrup
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Spiced Plum Syrup
Caramel Apple Syrup
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Basic Simple Syrup Recipe
See below for infused or flavored syrups.
Ingredients:
Cold Water
Granulated Sugar
The most common ratio for simple syrup is equal parts water to sugar.
NOTE: Decide which type of Simple Syrup (thin, medium, or thick) you want to
make to determine how much water and sugar you need to use.
Spiced Plum Syrup
Caramel Apple Syrup
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Basic Simple Syrup Recipe
See below for infused or flavored syrups.
Ingredients:
Cold Water
Granulated Sugar
The most common ratio for simple syrup is equal parts water to sugar.
NOTE: Decide which type of Simple Syrup (thin, medium, or thick) you want to
make to determine how much water and sugar you need to use.
See Types of Simple Syrup above.
Directions:
In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.
To test if the sugar is completely dissolved: Using spoon, scoop up a small amount of the syrup. You shouldn't be able to see any sugars crystals in the liquid. If you do, boil a little longer.
Optional: At this point you can add flavorings (see below for ideas).
After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and seal-able container can be used).
Storing Simple Syrup: Sugar is a natural preservative, so Simple Syrup keeps
for a while in the refrigerator. Eventually mold will begin to grow if stored too long. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
Infused Or Flavored Simple Syrups - How To Infuse Simple Syrup:
You can also flavor your Simple Syrup in many interesting ways with the addition of herbs and spices. Infused Simple Syrups will work and taste fantastic in just about any summer cocktail. Be creative!
lemon, lime, orange, and/or grapefruit zest and/or freshly-squeezed juice
whole cinnamon sticks
whole vanilla bean (split open the beans)
whole cloves
whole cardamom pods
culinary lavender (fresh or dried - great in lemonade)
basil leaves
ginger root (peeled and cut into rounds or coarsely chopped)
mint leaves (I usually keep a bottle in my refrigerator for making Mint Juleps an Mojitos during the summer)
rosemary sprigs
fresh eucalyptus
peppercorns
chili peppers (fresh or dried)
rose water - substitute some of the water with rose water (make sure you use food-grade rose water that is ok for consumption, some are not)
any sort of fruit or vegetable (fresh or frozen)
green tea (substitute prepared green tea for the water)
Just add the flavoring (of your choice) once the water and sugar are done boiling and removed from the heat source. Let sit approximately 20 to 30 minutes to infuse the Simple Syrup. Using a wire mesh strainer, strain out the flavoring before using or storing. Some people like to simmer their flavorings when the sugar and water boils.
While syrup is hot, put into your jars and water bath for 10 minutes. Make sure the water in the WB is at least an 2 inches over the jar and start the timing process when the water is boiling. You can do this in pints or quarts.
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Blueberry Syrup
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Raspberry Syrup
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Grape Syrup
Yield: About 2 half-pint jars
Ingredients:
1¼ cups grape purée
1½ cups sugar
¼ cup corn syrup
1 tablespoon bottled lemon juice
To Prepare Purée: Wash and stem ripe grapes. In a large saucepot heat grapes at a low heat setting for 8 to 10 minutes to loosen skins. DO NOT BOIL. Put through a food mill or wide mesh strainer. Discard skins and seeds.
To Make Syrup: Sterilize canning jars. Combine ingredients in a saucepan. Bring to a rolling boil and boil about 1 minute. Remove from heat and skim off foam. Pour into hot half-pint jars, leaving ¼-inch headspace. Wipe jar rims. Adjust lids and process 5 minutes in a boiling water bath.
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Rose Hip Syrup
2 pounds ripe rose hips
3 quarts water
1 cup sugar
1/4 cup lemon juice
Wash the rose hips and remove any extra stems or flower parts. Place in a large pot and add the water. Bring to a boil, reduce heat and simmer until tender - about 90 minutes. Mash the hips with a potato masher and simmer about 10 minutes more.
Place a colander over a smaller sauce pot and line the colander with at least 6 layers of cheese cloth. Pour the rose hip mash into the colander and let drain. If you want a clear liquid, as for jelly, let it drain slowly with no pressure. I squeezed every last bit of liquid out of mine! You can prepare everything up to this step, add the lemon juice and refrigerate until ready to bottle.
When ready to bottle, prepare 6 half-pint jars and lids and the boiling water bath. Bring the liquid to a boil and stir in the sugar. Simmer while waiting for the BWB come to a boil. It will reduce slightly. Carefully ladle the syrup into hot, sterilized jars. Wipe rims and top with lids and rings and close to a finger tightness. Process in the boiling water bath for 10 minutes. Carefully remove and allow to cool.
Makes 5 to 6 half pints.
For a refreshing soda, add 3 tbsp. syrup to a pint of sparkling water and ice.
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Pear Honey
28 to 30 pears
1 large can of crushed pineapple
4 cups sugar
1 cup coconut
Peel and grind pears. Add sugar and pineapple; cook until thickened about 20 minutes.
Remove from heat and add coconut
Ladle into jars. Process in water bath for 20 minutes.
I make 2 batches. One I leave coconut out because not everyone in my family likes coconut.
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Strawberry Syrup
6½ cups strawberries, hulls removed and crushed
5 cups water
2 tbsp lemon juice
4 ½ cups sugar
Directions
1. Place the strawberries water in a large saucepot over medium heat. Boil the mixture for 5 minutes.
2. Strain the strawberries with a fine mesh sieve lined with a double layer of cheesecloth or with a jelly bag. My strawberries took about 5 minutes to fully strain since they were small.
3. Place the strawberry juice back in a clean saucepot. Add the lemon juice and sugar to the strawberry juice. Boil the strawberry syrup for 5 minutes.
4. Place the strawberry syrup in hot sterile jars. Leave ¼” headspace. Place lids on the jars. Adjust the bands around the jars and lids to fingertip tight.
5. Process the strawberry syrup for 10 minutes in a boiling water bath.
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Maple Walnut Syrup
1 & 1/2 cups corn syrup
1 cup maple syrup
1/2 cup water
1/2 cup sugar
2 cups walnut pieces
mix corn syrup ,maple syrup and water in large saucepan.add sugar ,stirring till dissolved.bring to boil.reduce heat and simmer until it begins to thicken(about 15 minutes)stir in nuts and cook for 5 minutes.ladle into jars, leaving 1/4 head space, waterbath for 10 minutes, makes 4- 1/2 pints.
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Grape Syrup
Yield: About 2 half-pint jars
Ingredients:
1¼ cups grape purée
1½ cups sugar
¼ cup corn syrup
1 tablespoon bottled lemon juice
To Prepare Purée: Wash and stem ripe grapes. In a large saucepot heat grapes at a low heat setting for 8 to 10 minutes to loosen skins. DO NOT BOIL. Put through a food mill or wide mesh strainer. Discard skins and seeds.
To Make Syrup: Sterilize canning jars. Combine ingredients in a saucepan. Bring to a rolling boil and boil about 1 minute. Remove from heat and skim off foam. Pour into hot half-pint jars, leaving ¼-inch headspace. Wipe jar rims. Adjust lids and process 5 minutes in a boiling water bath.
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Rose Hip Syrup
2 pounds ripe rose hips
3 quarts water
1 cup sugar
1/4 cup lemon juice
Wash the rose hips and remove any extra stems or flower parts. Place in a large pot and add the water. Bring to a boil, reduce heat and simmer until tender - about 90 minutes. Mash the hips with a potato masher and simmer about 10 minutes more.
Place a colander over a smaller sauce pot and line the colander with at least 6 layers of cheese cloth. Pour the rose hip mash into the colander and let drain. If you want a clear liquid, as for jelly, let it drain slowly with no pressure. I squeezed every last bit of liquid out of mine! You can prepare everything up to this step, add the lemon juice and refrigerate until ready to bottle.
When ready to bottle, prepare 6 half-pint jars and lids and the boiling water bath. Bring the liquid to a boil and stir in the sugar. Simmer while waiting for the BWB come to a boil. It will reduce slightly. Carefully ladle the syrup into hot, sterilized jars. Wipe rims and top with lids and rings and close to a finger tightness. Process in the boiling water bath for 10 minutes. Carefully remove and allow to cool.
Makes 5 to 6 half pints.
For a refreshing soda, add 3 tbsp. syrup to a pint of sparkling water and ice.
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Pear Honey
28 to 30 pears
1 large can of crushed pineapple
4 cups sugar
1 cup coconut
Peel and grind pears. Add sugar and pineapple; cook until thickened about 20 minutes.
Remove from heat and add coconut
Ladle into jars. Process in water bath for 20 minutes.
I make 2 batches. One I leave coconut out because not everyone in my family likes coconut.
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Strawberry Syrup
6½ cups strawberries, hulls removed and crushed
5 cups water
2 tbsp lemon juice
4 ½ cups sugar
Directions
1. Place the strawberries water in a large saucepot over medium heat. Boil the mixture for 5 minutes.
2. Strain the strawberries with a fine mesh sieve lined with a double layer of cheesecloth or with a jelly bag. My strawberries took about 5 minutes to fully strain since they were small.
3. Place the strawberry juice back in a clean saucepot. Add the lemon juice and sugar to the strawberry juice. Boil the strawberry syrup for 5 minutes.
4. Place the strawberry syrup in hot sterile jars. Leave ¼” headspace. Place lids on the jars. Adjust the bands around the jars and lids to fingertip tight.
5. Process the strawberry syrup for 10 minutes in a boiling water bath.
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Maple Walnut Syrup
1 & 1/2 cups corn syrup
1 cup maple syrup
1/2 cup water
1/2 cup sugar
2 cups walnut pieces
mix corn syrup ,maple syrup and water in large saucepan.add sugar ,stirring till dissolved.bring to boil.reduce heat and simmer until it begins to thicken(about 15 minutes)stir in nuts and cook for 5 minutes.ladle into jars, leaving 1/4 head space, waterbath for 10 minutes, makes 4- 1/2 pints.
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Pecan Syrup (Praline)
2 cups dark corn syrup
1/2 cup water
1/3 cup dark brown sugar
1 cup pecans pieces
1/2 teaspoon vanilla
mix syrup and water in sauce pan. add sugar ,stir till dissolved. bring to boil and boil for 1 minute. reduce heat and stir in pecans and vanilla. simmer for 5 minutes, ladle into jars. leaving 1/4 inch headspace. Process in water bath canner for 10 minutes. makes 4 half pints.
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Strawberry Sauce
(Yield: About six 8-ounce jars)
9 cups hulled strawberries
⅔ cup unsweetened apple juice
1 tablespoon grated orange zest
1½ cups sugar
⅔ cup corn syrup
½ cup orange juice
In large pot, combine strawberries, apple juice and orange zest. While gently heating, use a potato masher to crush berries. Bring to a gentle boil and gradually add sugar. Stir until completely dissolved. Continue to boil and gradually stir in corn syrup and orange juice. Stirring constantly, bring to a full rolling boil over high heat.
Boil hard for about 15 minutes, stirring occasionally to prevent sticking.
Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim and place lids and screw bands.
Tighten the screw bands finger-tight.
Place jars in prepared canner, with jars completely under water.
Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*. Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store.
*Processing time is adjusted for an altitude between 3001 - 6000 feet.
Variation: Raspberry Sauce
10 cups raspberries
1 cup unsweetened apple juice
1 tablespoon grated orange zest 1½ cups granulated sugar
⅔ cup corn syrup ½ cup orange juice
Follow directions for Strawberry Sauce, above. After adding corn syrup and orange juice, reduce boiling time (not processing time) to 12 minutes.
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Maple Strawberry Smooch
(Yield: About six 8-ounce jars.)
4¾ cups puréed strawberries
1½ cups pure maple syrup
1 cup unsweetened apple juice
3 tablespoons lemon juice
1 (1.75 oz.) package regular powdered fruit pectin
In large pot, mix puréed strawberries, maple syrup, apple juice and lemon juice. Cook over medium-high heat, stirring frequently and bring to a
boil. Add pectin and stir until dissolved; return to a rolling boil. Boil hard for 1 minute and remove from heat.
Ladle into hot jars, leave ¼-inch headspace, clean rim, place lids and screw bands.
Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*.
Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes
before removing. Set jars on rack or towel out of drafts and allow to cool.
Remove screw band, label and store.
*Processing time is adjusted for an altitude between 3001 - 6000 feet.
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2 cups dark corn syrup
1/2 cup water
1/3 cup dark brown sugar
1 cup pecans pieces
1/2 teaspoon vanilla
mix syrup and water in sauce pan. add sugar ,stir till dissolved. bring to boil and boil for 1 minute. reduce heat and stir in pecans and vanilla. simmer for 5 minutes, ladle into jars. leaving 1/4 inch headspace. Process in water bath canner for 10 minutes. makes 4 half pints.
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Strawberry Sauce
(Yield: About six 8-ounce jars)
9 cups hulled strawberries
⅔ cup unsweetened apple juice
1 tablespoon grated orange zest
1½ cups sugar
⅔ cup corn syrup
½ cup orange juice
In large pot, combine strawberries, apple juice and orange zest. While gently heating, use a potato masher to crush berries. Bring to a gentle boil and gradually add sugar. Stir until completely dissolved. Continue to boil and gradually stir in corn syrup and orange juice. Stirring constantly, bring to a full rolling boil over high heat.
Boil hard for about 15 minutes, stirring occasionally to prevent sticking.
Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim and place lids and screw bands.
Tighten the screw bands finger-tight.
Place jars in prepared canner, with jars completely under water.
Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*. Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store.
*Processing time is adjusted for an altitude between 3001 - 6000 feet.
Variation: Raspberry Sauce
10 cups raspberries
1 cup unsweetened apple juice
1 tablespoon grated orange zest 1½ cups granulated sugar
⅔ cup corn syrup ½ cup orange juice
Follow directions for Strawberry Sauce, above. After adding corn syrup and orange juice, reduce boiling time (not processing time) to 12 minutes.
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Maple Strawberry Smooch
(Yield: About six 8-ounce jars.)
4¾ cups puréed strawberries
1½ cups pure maple syrup
1 cup unsweetened apple juice
3 tablespoons lemon juice
1 (1.75 oz.) package regular powdered fruit pectin
In large pot, mix puréed strawberries, maple syrup, apple juice and lemon juice. Cook over medium-high heat, stirring frequently and bring to a
boil. Add pectin and stir until dissolved; return to a rolling boil. Boil hard for 1 minute and remove from heat.
Ladle into hot jars, leave ¼-inch headspace, clean rim, place lids and screw bands.
Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*.
Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes
before removing. Set jars on rack or towel out of drafts and allow to cool.
Remove screw band, label and store.
*Processing time is adjusted for an altitude between 3001 - 6000 feet.
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FLAVORED/INFUSED SYRUPS
Cooperative Extension - Judy K
Cooperative Extension - Judy K
Basic Simple Syrup Recipe:
1:1 Ratio
Cold Water Granulated Sugar
Cold Water Granulated Sugar
NOTE: Decide which type of Simple Syrup (thin, medium, or thick) you want to make to determine how much water and sugar you need to use.
Directions:
In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.
To test if the sugar is completely dissolved: Using spoon, scoop up a small amount of the syrup. You shouldn't be able to see any sugars crystals in the liquid. If you do, boil a little longer.
Optional: At this point you can add flavorings (see below for ideas).
After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used).
Storing Simple Syrup: Sugar is a natural preservative, so Simple Syrup keeps for a while in the refrigerator. Eventually, mold will begin to grow if stored too long. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
Infused Or Flavored Simple Syrups - How To Infuse Simple Syrup:
You can also flavor your Simple Syrup in many interesting ways with the addition of herbs and spices. Infused Simple Syrups will work and taste fantastic in just about any summer cocktail. Be creative!
• lemon, lime, orange, and/or grapefruit zest and/or freshly-squeezed juice
• whole cinnamon sticks
• whole vanilla bean (split open the beans)
• whole cloves
• whole cardamom pods
• culinary lavender (fresh or dried - great in lemonade)
• basil leaves
• ginger root (peeled and cut into rounds or coarsely chopped)
• mint leaves (Keep a bottle in the refrigerator for making Mint Juleps and Mojitos during the summer)
• rosemary sprigs
• fresh eucalyptus
• peppercorns
• chili peppers (fresh or dried)
• rose water - substitute some of the water with rose water (make sure you use food-grade rose water that is ok for consumption, some are not)
• any sort of fruit or vegetable (fresh or frozen)
• green tea (substitute prepared green tea for the water)
Just add the flavoring (of your choice) once the water and sugar are done boiling and removed from the heat source. Let sit approximately 20 to 30 minutes to infuse the Simple Syrup. Using a wire mesh strainer, strain out the flavoring before using or storing. Some people like to simmer their flavorings when the sugar and water boils.
You can substitute up to a half of the sugar with corn syrup or honey, but the easiest will be sugar. I am sure you could probably use a sugar substitute, but not all dissolve the same, you might do a test.
While syrup is hot, put into your jars and water bath for 10 minutes. Make sure the water in the WB is at least 2 inches over the jar and start the timing process when the water is boiling. You can do this in pints or quarts.
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