Monday, September 14, 2009

Peach Pancake Syrup

I have never used a steam juicer before today. Wow! This makes it so easy and fast to make delicious jellies, or my favorite, fruit pancake syrup. Seriously, if you don't have one, you may want to either purchase one or borrow a friends. I had lots of peaches left over and I am done making peach jam, freezer raspberry- peach jam, and bottling sliced peaches. I couldn't bear not to use what I had. Here are the directions to make Peach (or any fruit) Syrup.

Set up steam juicer. Put clamp on hose, so nothing will drip out until you are ready. Put water in water pan (about 3/4 full). Place juice kettle and steam basket on top. When water starts boiling, put fruit in steam basket. If using peaches, simply wash them and remove the pit. Put in juicer. If you want different flavors of syrup, simply add blackberries, raspberries, or blueberries. Let your imagination run wild! I used frozen blackberries mixed with the peaches for a couple of batches and blueberries from the LDS Church Cannery mixed with peaches for another batch .
  1. Watch for steam to come out the lid. When this happens, start timing. It takes about 1 hour to extract the juice from the fruit. Check the water pan occasionally. Do not let it burn dry!! You can either keep the hose unclamped and have it drain into another pan, or keep it clamped until the hour is up, and then unclamp.
  1. Measure 5 cups of sugar into a bowl and set aside.
  2. Measure 3 1/4 cup of juice into a pan. Add 2 TB lemon juice (fresh is best). Add 1 1/2-2 TB fruit pectin (1/4-1/3 of box). Stir until dissolved. Add 1/2 tsp butter or margarine to reduce foaming if desired (this really makes a big difference!). Bring to a rapid boil.
5. Add sugar all at once. Stir well, and bring back to a rapid boil.
6. Boil 2 minutes. Skim if desired.
7. Ladle into hot, clean pint jars.
8.Wipe off rims. Put on prepared lids and rings (only finger tight).
9. Process 15 minutes in boiling water canner (for altitudes of 3001-6000 ft). For 1001-3000 ft process 10 minutes, and for 6001-8000 ft process 20 minutes.
10. Remove jars and place upright on towel about an inch apart.
11. Remove rings and make sure each jar has sealed.
12. Store in cool dark place for up to a year.
13. ENJOY!

This recipe makes 3 pints.

TIP: Do not double recipe in the same pan. For some reason, when doubling, it doesn't set up correctly.

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  1. OK, sis, you are amazing! Way to go on not only finishing the peaches, but making syrup, too. Let's see, I was thinking about maybe doing some salsa at some time. . . now that girls camp and youth conference are over, maybe that time is now. Love the blog. Keep up the great work.

  2. The original post I put to add 3 TB of pectin. It made the syrup a bit thicker than I wanted. It was more of a very soft jelly. It was fine when I heated it up and stirred it, but I wanted it perfect right out of the bottle. It tasted divine. Today's batches I used just under 2 TB, and they turned out perfect. So, I changed the recipe to 1 1/2-2 TB pectin.