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Full Online Book HomeLearning KitchenPreserving - Elderberry Syrup
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Preserving - Elderberry Syrup Post by :timl88 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2658

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Preserving - Elderberry Syrup

4 1/2 lb. elderberries
1 lb. apples
4 1/4 cups water
6 oz. cube sugar per 2 1/2 cups 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.
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1 1/2 cups corn syrup 1 cup maple syrup 1/2 cup water 1/2 cup sugar 2 cups walnut pieces Combine corn syrup, maple syrup, water and sugar in a saucepot. Bring to a boil, stirring occasionally. Reduce heat and simmer syrup until it begins to thicken, about 15 minutes. Stir in nuts; cook 5 minutes. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner. Yield: about 4 half pints.
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3 cups chokecherry juice 6 1/2 cups sugar 1 bottle liquid fruit pectin 1/4 tsp. almond extract ( opt.) Pour juice into large kettle. Add sugar and stir to mix. Place over high heat and bring to boil, stirring constantly. Stir in pectin, bring to a full rolling boil and boil hard 1 minute stirring constantly. Remove from heat and stir and skim for 5 minutes. Add optional extract. Pour into hot glasses/jars. Cover with parraffin at once or adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete
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