Thursday, September 12, 2013

Mulberry Syrup

After discovering a mulberry tree in our yard, I have pounds of mulberries that need a use. There is only so much jam you can make and eat. One alternative to using up these berries is homemade berry syrup.

Mulberry Syrup:
6 cups mulberry juice, or any berry juice of your choice
9 cups sugar

Hot water canner
Large sauce pan or soup pot
Jar Lifter
Jars, lids, rims

Send berries through a food mill to remove seeds and excess pulp. The type of berry you choose will depend on the amount of juice you get. For example the mulberry has a lot of pulp and seed versus the strawberry that does not.

Combine mulberry juice and sugar in large sauce pot. Bring to a full rolling boil. Boil for 1 minute. Skim foam off the syrup and discard.

If you are new to Boiling-Water Bath Canning, I recommend reading my tutorial on this type of canning.

Remove from heat and fill jars leaving 1/2 inch head space.

Wipe rims of jars clean with warm wash cloth. Place lids on jars and tighten with rims.

Process in a boiling-water canner for 10 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. I cover my counter top with a double layered kitchen towel and place jars on top. Using a hot pad or glove, check that the rims are tightened.

As the jars cool, you will hear a "ping" when the lid seals. Make sure all of your jars have sealed. They are sealed if the button in the middle of the lid in depressed. If you have any jars that have not sealed, you can reprocess them or store the jar in the refrigerator for use.

Makes about 6-7 pints.
Please check with your local extension office for any changes due to altitude for times or temperatures. Above instructions are for elevation 1000 feet or below.

Looking for a great sturdy food mill? I love my Squeezo Strainer / Food Mill.