Syrup Recipes

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Blackberry Syrup

Ingredients

This is for use on pancakes. The syrup can be stored in the refrigerator if you intend to use it quickly. Otherwise, sterilize canning jars, pour into the jars to within 1/4 inch of the lid, adjust lids and process in boiling water canner for 10 minutes.

4 cups blackberry juice
4 cups granulated sugar
Powdered pectin (optional)

Method

Mix the blackberry juice and sugar, and bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup. If you want it slightly thicker, add a small amount of powdered pectin (less than half of a 2-ounce box) to the cold syrup and sugar mixture.

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Orange Honey Syrup

Ingredients

1/2 cup honey
3 tablespoons orange juice concentrate

Method

Combine ingredients, and serve on top of waffles or pancakes.

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Ginger Syrup

Ingredients

6 ounces fresh chopped ginger
2 cups water
1 cup granulated sugar

Method

Combine syrup with soda water for homemade ginger ale. Cover ginger with water. Bring to boil, then let sit without cooking for 12 to 24 hours.

Drain, squeezing out the pulp. Return to heat. Boil 5 minutes. Skim and bottle. Refrigerate for up to 3 months.

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Gelatin Syrup

Ingredients

1 small box raspberry, cherry, strawberry
or your favorite flavor gelatin
1 cup boiling water
4 cups white corn syrup

Method

Dissolve gelatin in boiling water. Stir into corn syrup. Use over pancakes, waffles, fried mush or fritters.

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Passion Fruit Syrup

Ingredients

8 large passion fruit
1 cup granulated sugar
1/2 cup water

Method

Halve passion fruits and scoop out pulp into a sieve. Rub through a sieve to separate juice and seeds. Discard seeds and measure juice to slightly less than half a cup.

In a small saucepan mix sugar and water and stir to dissolve. Bring to the boil and boil for 5 to 7 minutes or until syrup spins a thread when dropped from the tines of a fork. Add passion fruit juice, return to boil and boil for 1 minute. Pour into small, hot, sterilized bottles and seal while hot. Put into a boiling water bath for 10 minutes.

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Lemon Ginger Syrup

Ingredients

1 cup favorite pancake syrup
2 tablespoons lemon juice
1/2 to 3/4 teaspoon powdered ginger

Method

In a microwave safe container, mix syrup, lemon juice, and powdered ginger. Microwave at 70% power for 1 minute or longer, until hot. Pour over pancakes.

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Buttery Milk Syrup

Ingredients

3/4 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Method

In a saucepan, combine butter or margarine, evaporated milk, granulated sugar and vanilla extract. Bring to a boil over medium-high heat and continue to cook for 5 minutes. Pour over pancakes and fruit while syrup is still warm.

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Orange Syrup

Ingredients

3 cups packed brown sugar
1 (6 ounce) can concentrated frozen orange juice
1 cup honey
1 pound butter
2 tablespoons maple flavoring
Grated peel from 2 to 3 oranges

Method

Using a large pot, melt and blend sugar, orange juice concentrate and honey.

In a separate pot, melt and blend butter, maple flavoring and orange peel. Blend all together. Simmer very slowly for 5 minutes. Pour into jars and refrigerate up to 2 weeks.