Post by auriela on Dec 29, 2013 0:29:50 GMT
Elderberry Syrup
First Stage
Weigh the berries after picking from stems
Second Stage
454g (1 lb) white sugar
I Cinnamon Stick
2 Cloves
Water - to bring the liquid up to two cups
Equipment needed
Sauce pan
Jelly bag or muslin
Clean, sterilised jars or bottles with lids
.
1. Pluck your berries from the stems using your fingers or a fork. Make sure to discard any green or unripe berries since they'll taste bitter and may be slightly toxic - the same goes for the stems and leaves. Weigh your berries and adjust the recipe based on what you have. Optional: It's said that you can intensify the flavour of your syrup by freezing the berries overnight.
2. Place your berries (fresh or frozen) into a pan with a cup of water and bring it to a simmer. Hold it there for around ten minutes and use a potato masher to press the berries to get as much juice out as possible.
3. Pour your berry mixture into a jelly bag and allow the liquid to drain into a bowl for at least a few hours but preferably overnight. If you don't have a jelly bag then it's easy to rig one up by placing a piece of muslin in a strainer/colander. After this time has passed, compost the berry mass left in the jelly bag and measure how much liquid you have. You'll need two cups of juice so if it's needed, add water to make up the difference.
4. Heat your oven to low and place your sterilised jars inside. You need to warm your jars before pouring the hot syrup inside or else the glass will crack. If you'd like to sterilise your jars at the same time as warming, put your oven to 130C / 265F and let the jars sit inside for thirty minutes. Lids can be sterilised by placing them in a heat proof container and pouring boiling water over them. Leave them in the water and dip them out when they're needed.
5. Bring your two cups of juice up to a simmer and then add your sugar and other ingredients. Stir until the sugar has dissolved then bring the syrup up to a rolling boil. Boil for five to ten minutes or until the liquid starts to feel a bit tacky when dribbled on a cold plate and allowed to cool. You're not looking for a set like you would in making jam so if you bottle the liquid too soon you'll just have a more liquid syrup than if you boiled it a bit longer. Either way you'll have delicious syrup.
6. Take your jars out of the oven and, using a funnel, pour the hot liquid inside leaving only a centimetre (half an inch) of space at the top. Any more air than that and your syrup may spoil. Fix your lids on tightly and set the jars on the counter to cool and seal. You'll know they've done so when you hear them pop and when the lid doesn't give/release when you press on the top. No further processing is necessary and your syrup will have a shelf-life of up to one year.
First Stage
Weigh the berries after picking from stems
Second Stage
454g (1 lb) white sugar
I Cinnamon Stick
2 Cloves
Water - to bring the liquid up to two cups
Equipment needed
Sauce pan
Jelly bag or muslin
Clean, sterilised jars or bottles with lids
.
1. Pluck your berries from the stems using your fingers or a fork. Make sure to discard any green or unripe berries since they'll taste bitter and may be slightly toxic - the same goes for the stems and leaves. Weigh your berries and adjust the recipe based on what you have. Optional: It's said that you can intensify the flavour of your syrup by freezing the berries overnight.
2. Place your berries (fresh or frozen) into a pan with a cup of water and bring it to a simmer. Hold it there for around ten minutes and use a potato masher to press the berries to get as much juice out as possible.
3. Pour your berry mixture into a jelly bag and allow the liquid to drain into a bowl for at least a few hours but preferably overnight. If you don't have a jelly bag then it's easy to rig one up by placing a piece of muslin in a strainer/colander. After this time has passed, compost the berry mass left in the jelly bag and measure how much liquid you have. You'll need two cups of juice so if it's needed, add water to make up the difference.
4. Heat your oven to low and place your sterilised jars inside. You need to warm your jars before pouring the hot syrup inside or else the glass will crack. If you'd like to sterilise your jars at the same time as warming, put your oven to 130C / 265F and let the jars sit inside for thirty minutes. Lids can be sterilised by placing them in a heat proof container and pouring boiling water over them. Leave them in the water and dip them out when they're needed.
5. Bring your two cups of juice up to a simmer and then add your sugar and other ingredients. Stir until the sugar has dissolved then bring the syrup up to a rolling boil. Boil for five to ten minutes or until the liquid starts to feel a bit tacky when dribbled on a cold plate and allowed to cool. You're not looking for a set like you would in making jam so if you bottle the liquid too soon you'll just have a more liquid syrup than if you boiled it a bit longer. Either way you'll have delicious syrup.
6. Take your jars out of the oven and, using a funnel, pour the hot liquid inside leaving only a centimetre (half an inch) of space at the top. Any more air than that and your syrup may spoil. Fix your lids on tightly and set the jars on the counter to cool and seal. You'll know they've done so when you hear them pop and when the lid doesn't give/release when you press on the top. No further processing is necessary and your syrup will have a shelf-life of up to one year.
