*  Exported from  MasterCook  *

                        BLUEBERRY PANCAKE SYRUP

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Sauces                           Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       c            Blueberries, cleaned, rinsed
  3       c            Water
  2                    Strips lemon peel
  3       c            Sugar
                       Lemon juice to taste

 Pour berries in pan and mash with potato masher until
 most all skins are broken.

 Add 1 cup of the water and strips of lemon peel and
 bring to a simmer. Turn heat to low and cook berries
 for 5 min. at just under a simmer.

 Pour hot berries into strainer lined with 2 layers of
 cheese-cloth (or something similar) and let juice drip
 through.  Twist cloth to extract all the juice; there
 should be abt. 2 cups. Discard pulp.

 Combine remaining 2 cups water with sugar in small
 saucepan and bring mixture to a boil, stirring, until
 sugar is dissolved and mixture is clear. Wash down
 sides of pan with wet pastry brush, then boil syrup,
 without stirring, until it reaches 260 F. on candy
 thermometer.

 Add blueberry syrup to sugar syrup and bring mixture
 to boil for 1 min. Let cool, then add lemon juice to
 taste.

 Pour into 2 pint jars. Will keep in 'fridge for 2 mos.
 For longer storage, can syrup following usual methods.
 Process for 30 min. in water just under boiling.  Cool
 jars on rack.



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