Blueberry pancake syrup
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Blueberry pancake syrup
  Syrup    Sauces    Pancakes  
Last updated 6/12/2012 1:09:28 AM. Recipe ID 36411. Report a problem with this recipe.
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      Title: Blueberry pancake syrup
 Categories: Sauces, Desserts
      Yield: 2 Servings
 
      4 c  Blueberries, cleaned, rinsed
      3 c  Water
      2    Strips lemon peel
      3 c  Sugar
           Lemon juice to taste
 
  Pour berries in pan and mash with potato masher until most all skins
  are broken.
  
  Add 1 cup of the water and strips of lemon peel and bring to a
  simmer. Turn heat to low and cook berries for 5 min. at just under a
  simmer.
  
  Pour hot berries into strainer lined with 2 layers of cheese-cloth (or
  something similar) and let juice drip through. Twist cloth to extract
  all the juice; there should be abt. 2 cups. Discard pulp.
  
  Combine remaining 2 cups water with sugar in small saucepan and bring
  mixture to a boil, stirring, until sugar is dissolved and mixture is
  clear. Wash down sides of pan with wet pastry brush, then boil syrup,
  without stirring, until it reaches 260 F. on candy thermometer.
  
  Add blueberry syrup to sugar syrup and bring mixture to boil for 1
  min. Let cool, then add lemon juice to taste.
  
  Pour into 2 pint jars. Will keep in 'fridge for 2 mos. For longer
  storage, can syrup following usual methods. Process for 30 min. in
  water just under boiling.  Cool jars on rack.
  




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Recipe ID 36411 (Apr 03, 2005)

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