"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for ELDERBERRY SYRUP, by Pat Simmons, is from The Standley Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
7 pints pure elderberry juice 1 - 32 oz. Karo syrup 2 1/2 c. sugar 1/4 c. lemon juice
Mix all ingredients in a heavy large pan. Bring to a boil. Slightly boil until liquid is reduced about 1/2. Mine took about 2 hours. Pour into hot sterilized jars. Seal with a fresh lid or refrigerate.
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