RASPBERRY PRESERVES

I spent 3 hours in a raspberry field yesterday picking LOTS of berries!!

My 3 hours yielded me 6 half-flats which I brought home and promptly processed.  Out of it, I got:

6 jars of syrup

8 jars of jam

2 dozen muffins

1 buckle

1/2 flat frozen

1/2 flat fresh for eating all day

A partial sunburn and

2 very sore feet

BUT WHAT A PRODUCTIVE DAY!!   

 This year I decided to top my jars with something pretty.  I used 6"x6" scrapbook paper squares in coordinating colors and then tied them on with a piece of twine. 

 I wrapped the twine around once and tied a square knot and then around again to the opposite side and finished with another square knot (so that there are two knots...one on each side). Then I clipped the ends.  I think they turned out so pretty!!  I can't wait to do Blackberries now!!

 In addition, while it is easy to find a recipe for jam, I also wanted to make some syrup to use on crepes, pancakes, waffles, etc.  One of our local berry farms, called "Barbies Berries", has a great recipe that can be made and used immediately, frozen or canned in jars for future use.  It can be used for any type of berry.  Here's the recipe...it is simple and yummy!!

BERRY SYRUP

2 cups berry juice*

Boil, then add:

1 3/4 cups sugar

1/4 cup light corn syrup

Boil 1 minute.

Pour into bottles and can in warm bath like jelly or freeze. 

Keep opened or thawed berry syrup on the refrigerator.

*To make berry juice, boil berries until soft,

then strain through cheesecloth to remove seeds. 

I'm linking to Metamorphosis Monday at:

 And Debbie's Newbie Party at: