STRAWBERRY-RASPBERRY HONEY SYRUP
Homemade strawberry raspberry honey syrup or sauce is an old-fashioned treat you won't find on the grocery store shelves. Drizzle it over pancakes, ice cream, or pound cake. Or add to sparkling water or iced tea.
Provided by Renee Pottle
Categories Jam
Time 45m
Yield 9 half-pints
Number Of Ingredients 3
Steps:
- Wash the berries and then puree them (add a little water if necessary) in a blender.
- Pour the puree into a large Dutch oven. Add the honey and sugar. Don't forget to rub the top, inside lip of the pot with butter to prevent boiling over.
- Slowly bring to a boil, stirring often until the sugar melts. Boil, stirring occasionally, until the mixture reaches 216-218 degrees.
- Fill clean canning jars (I used six 12-ounce jars here). Leave ΒΌ inch headspace.
- Wipe the jar lips with a moist paper towel and fix the two-piece canning lids.
- Process in a water bath for 15 minutes.
- Remove from the water bath and let cool completely.
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