Syrup Recipes

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Orange Syrup

 

2 small oranges

3 cups water

4 cups sugar

1 Tablespoon ascorbic acid (vitamin C granules), optional

 

Halve the oranges and squeeze the juice. Quarter the halves and scrape out

most of the membrane. In a saucepan, combine the peel, juice, and water and

bring to a boil. Simmer, covered, for 15 minutes. Remove from heat, keep

covered, and let set another 15 minutes, then strain. Combine strained

liquid, sugar, and ascorbic acid and heat to boiling. Simmer about 5 minutes.

Pour hot syrup into hot prepared jars, leaving 1/2 inch headspace. Seal with

two piece lids, according to manufacturer's instructions, and process in a

boiling water bath for 15 minutes (pints and half pints). Makes about 2 1/2

pints syrup.

 

Lemon Syrup

 

2 lemons

3 cups water

4 cups sugar

1 Tablespoon ascorbic acid, opt'l

 

Use directions for Orange Syrup.

 

Blueberry Syrup

 

6 cups frozen blueberries

4 cups apple juice

3 cups sugar

2 Tablespoons bottles lemon juice

 

Measure the blueberries into a non-reactive, non-staining bowl. Add the apple

juice and stir. Place in the refrigerator and allow to remain there for a

full 24 hours.

 

Take the blueberry/juice mixture from the refrigerator and add the sugar and

lemon juice. Stir well. With the back of a spoon, crush some of the

blueberries. Allow to sit, on the counter, for two hours.

 

Bring mixture to a simmer over medium heat in a non-reactive pot. Bring to a

boil an boil about 5 minutes, until mixture begins to thicken a bit. Ladle

into prepared jars, leaving 1/4 inch headspace. Seal with two -piece lids,

according to manufacturer's instructions. Process in a boiling water bath for

15 minutes for pints, 10 minutes for half-pints. Makes about 3 pints.