Strawberry and Blackberry Pancake syrupBlueberry SyrupBlueberry SyrupStrawberry SyrupStrawberry Syrup

So over the weekend I decided that since so many people ask me about syrup I would try to do the Ball Complete Book Syrup which is done with sugar and corn syrup and the alternate way with Clear Jel as the thickener.

Both recipes were done trying to get as close to the consistency of pancake syrup as possible. It was very clear to me which recipe was better and didn’t taste quite as sweet as the other one.

Here are the two recipes, one with strawberries and the other with blueberries. You can do your own tests as many people like a thinner syrup.

I have gone back to see what the consistency of each is now a few days later and the strawberry is still thinner than the blueberry. If you are in need of Clear Jel it’s available at SB Canning Store. 

Strawberry Syrup

Strawberry Syrup
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Drinks
Cuisine American
Servings 30

Equipment

  • In a large pot combine strawberries, 1½ cupsof the water and lemon peel. Boil gently for 5 minutes.  
  • Transfer to a dampened jelly bag or a strainerlined with several layers of cheesecloth set over a deep bowl.
  • Let drip,undisturbed, for a least 2 hours.  In aclean large pot, combine sugar and remaining 1½ cups water.
  • Bring to a boilover medium-high heat, stirring to dissolve sugar, and cook until temperaturereaches 230° F.
  • Add strawberry juice and corn syrup. Increase heat to high,boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
  • Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjustheadspace.
  • Wipe rim and place lids and screw bands. Tighten the screw bandsfinger-tight.
  • Place jars in prepared canner, with jars completely under water.Bring to a boil, reduce heat to maintain gentle boil and process for 20minutes*.
  • Turn off heat and remove canner lid. Allow jars to sit in canner for5 minutes before removing. Set jars on rack or towel out of drafts and allow tocool. Remove screw band, label and store.

Ingredients
  

  • 10 cups strawberries, stemmed and crushed
  • 3 cups water, divided
  • 1 strip (2”) lemon peel
  • 2 1/2 cups granulated sugar
  • 3 1/2 cups corn syrup
  • 2 tablespoons lemon juice

Instructions
 

  •  In a large pot combine strawberries, 1½ cupsof the water and lemon peel. Boil gently for 5 minutes.
  • Transfer to a dampened jelly bag or a strainerlined with several layers of cheesecloth set over a deep bowl.
  • Let drip,undisturbed, for a least 2 hours.
  • In aclean large pot, combine sugar and remaining 1½ cups water.
  • Bring to a boilover medium-high heat, stirring to dissolve sugar, and cook until temperaturereaches 230° F.
  • Add strawberry juice and corn syrup. Increase heat to high,boil for 5 minutes, stirring occasionally.
  • Remove from heat and stir in lemonjuice.
  • Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjustheadspace.
  • Wipe rim and place lids and screw bands. Tighten the screw bandsfinger-tight.
  • Place jars in prepared canner, with jars completely under water.Bring to a boil, reduce heat to maintain gentle boil and process for 20minutes*. Turn off heat and remove canner lid.
  • Allow jars to sit in canner for5 minutes before removing. Set jars on rack or towel out of drafts and allow tocool. Remove screw band, label and store.

Notes

Yield: six8-ounce jars
You can also substitute any fruit, like the strawberries, in the Clear Jel version below!
 
Keyword Strawberry, Strawberry Syrup, Syrup

Blueberry Syrup

The Blueberries with Clear jel was thicker and flowed better on the spoon and after processing in the jar.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 1 hr 10 mins
Course Drinks
Cuisine American
Servings 20

Ingredients
  

  • 5 cups fresh or thawed blueberries
  • 1 cup sugar
  • 2 t. bottled lemon juice
  • 2 1/2 T. Clear Jel
  • 1/3 cup water

Instructions
 

  • In a large pot add blueberries and 1/2 cup of water so that the blueberries will not scorch the bottom of the pan.
  • Boil them for 10 minutes and reduce the heat and simmer for 20 minutes more till the blueberries start to break down and the juice starts to fill the pot.
  • Lightly stir the blueberries so you can extract as much juice from them as possible. Remove from heat.
  • Either using a fine mesh strainer or using a dampened jelly bag set over a deep bowl let the berries drip, undisturbed, for a least an hour. 
  • In a clean large pot, measure out 2 cups of blueberry juice and add sugar and lemon juice.
  • In a separate small bowl combine the water with the Clear Jel and stir until its smooth.
  • Bring blueberry mixture to a boil, stirring to dissolve sugar.
  • Once at a boil, add the Clear Jel and stir it in.
  • Continue stirring for one minute and remove from heat.
  • The consistency should look like this:
  • Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim with wet paper towel and add hot lids and rings. Tighten the rings finger-tight. Place jars in water bath and process for 15 minutes.  

Notes

Clear Jel recipes from adapted UC Extension blueberry sauce
Yield: two 8-ounce jars
Keyword Blueberry, Blueberry Syrup, Syrup