Black and Boysenberry Syrup and Jelly

This recipes uses the remains of juicing berries for syrup to create a wonderful fermented berry syrup that can be used to flavor kefir water, mineral water, or Italian sodas. It might also be good with a bit or Prosecco.

Day 1

  • Crush 10 pints of berries (I used 8 pints of wild blackberries and 2 pints of boysenberries) using a food processor.
  • Strain through a double layer of cheese cloth (I did this overnight as some of the berries were still a little frozen when I crushed them). Dont’ squeeze the bag as the juice will get cloudy.

Day 2-4

  • Reserve about 4 cups of juice for Blackberry Jelly (I have 8 cups so I made two batches, each with 6 T pectin and 4 C sugar.  Combine the juice and pectin and bring to a rolling boil.  Add the sugar, bring back to a boil and boil for 1 minute.  I processed in a steam processor for 20 minutes for my half -pints.
  • Scrape the pulp into a bowl (this will stain) and add
    • 2 cups of water
    • 1 t baking yeast (dry active)
  • Stir a few times each day

Day 5

  • Strain again, this time it’s okay to press the bag and add
    • 3/4 c lemon juice
    • 4 c water
    • 4 c granulated sugar
  • Boil to reduce to about 7 cups
  • Transfer to clean, sterile jars of bottle and seal
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This entry was posted in 2011, August 2011, Putting up. Bookmark the permalink.

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