"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fruit Syrup Recipe

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This recipe for Fruit Syrup, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diana Murphy-Owen

Category:
Category:

Ingredients:  
Ingredients:  
4 cups fruit, pureed
1/2 package powdered pectin
4 cups sugar
3-4 T bottled lemon juice

Directions:
Directions:
Mix all ingredients together in a large pan, Bring to a boil, boil for 2 minutes or until jelly thermometer is 218 degrees, Remove from heat, skim foam. Pour into half pint or pint jars, seal and process in water bath for 10 minutes.

The same directions are followed using juice. Just crush fruit and put in a jelly bag. Allow juice to drip until you extract all of the juice. For firm fruits, add 1/2 cup water for each 3 cups of crushed fruit, simmer for 10 minutes, then place in jelly bag.
I just peel the peaches and put them in m y blender. Voila. Peach Puree. I like a little pieces though, so I chop up a couple of peaches and added them to the mix without putting them through the blender.

 

 

 

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