Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Syrup: Western Raspberry Syrup




Source of Recipe


The Seattle Times


List of Ingredients






1 generous quart raspberries

1-1/4 cups sugar

1/4 cup light corn syrup




Recipe





Crush the berries in a flat pan. Place berry pulp and whatever juice that has accumulated in a cheesecloth bag and hang to drip over a large saucepan. This will take a couple of hours. You should have 1-1/4 cups juice.


Combine juice with sugar and corn syrup in a large saucepan. Bring to a full rolling boil. Boil for 1 minute.


Remove from heat and skim off foam. Pour into clean, hot canning jars and adjust the lids. Process 10 minutes in a boiling water bath. (Start counting the time when water returns to a boil.) Cool jars on wire racks.

Makes 1 pint.