Mulberry Syrup

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2 cups pureed mulberries
1 1/2 cups granulated sugar
1/4 cup white corn syrup
1 tablespoon lemon juice

Bring mixture to a boil you cannot stir down and boil one minute from that point. Remove from heat, skim off foam and seal in jars. Refrigerate or preserve by hot water bath canning process.

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Tags: Mulberry

This entry was posted by dukat76 on Saturday, July 12th, 2008 at 7:10 am and is filed under Syrup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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Mulberry Syrup

Mulberry Syrup

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dukat76

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