Receta Mulberry Ginger Syrup
Start your day off right with~
Mulberry Ginger Syrup
So Delicious over Pancakes, Waffle and Pancakes.
Mulberry Ginger Syrup
- 6 cups mulberry juice
- 1 oz thinly sliced crystallized ginger
- 9 cups sugar
Send mulberries through a food mill to remove seeds and excess pulp.
Combine mulberry juice, ginger and sugar in a large saucepan. Bring to a full rolling boil, boil for 1 minute, skim foam off the syrup and discard.
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Combine mulberry juice and ginger in a large saucepan. Bring to a boil over high-heat. Add sugar, stirring until dissolved. Return to a boil. Boil hard 1 minute, stirring constantly.
Remove from heat and fill jars leaving 1/2-inch head-space, wipe rims of jars clean with a warm wash cloth. Place lids on jars and tighten rims.
Process in a boiling water canner for 10 minutes. Remove jars carefully with a jar remover. Place hot jars on counter top. As jars cool you'll hear a "ping" when the jars seal. Leave undisturbed for 24 hours.
Mulberry, Ginger, Syrup