Blueberry Pancake Syrup

* Exported from MasterCook *

BLUEBERRY PANCAKE SYRUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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