Directions: |
Directions:This is a fun method of making berry syrups using cellulose pulp (toilet tissue or facial tissue). It also makes for an interesing demonstration.
I have a handout from Oregon State University Extension Service from 1980 from which I will post.
There is a Revised-2004 (less informative) PDF available here Making Berry Syrups at Home (extension.oregonstate.edu/extension/lane/sites/default/files/images/sp50632.pdf) .
Making Berry Syrups at Home
You can make berry syrups in your home by following the simple instructions in this circular.
Table-ripe fruit, sugar, water, and paper tissues are the only ingredients required.
The syrups can be stored indefinitely on the kitchen shelf after processing.
Your family will enjoy a variety of syrups on pancakes and ice cream.
Use the syrups for flavoring fruit punches and icings too.
Plan to set aside a few jars each time you make syrup to give as gifts.
Selecting the Fruit
Fully ripe strawberries, blackberries, blueberries, or raspberries can be used.
Interesting flavors are possible by combining juice from several fruits.
Be sure that at least half of the juice is from a tart berry.
Instructions are included for making a tasty grape syrup using commercially canned of frozen juice.
Extracting the Juice
An easy and fast way to prepare the juice is by mixing crushed prepared fruit with cellulose pulp made from
(unscented) white facial tissue or an equivalent amount of similarly textured toilet tissue.
This mixture is heated to the boiling point and drained through a jelly bag.
The cellulose pulp acts like a chemical filter to help the jelly bag from clogging and to clarify the juice.
Making the Cellulose Pulp
These directions are used with permission of the Mutual Citrus Company which developed the original method.
2 quarts boiling water
10 unscented white facial tissues or toilet tissues (similar amount)
Place the tissues in the boiling water. Allow to stand one minute. Beat the tissues with a fork until broken into small pieces.
Pour the cellulose pulp into a strainer. Shake to remove excess water.
Allow to drain while the fruit is prepared. Do not press out excess water.
Preparing the Fruit
For every 2 cups of juice, use about 3 cups of fruit.
Avoid using underripe fruits. Their high content of natural pectin may cause the syrup to jell.
For every 3 cups of crushed fruit add 1 cup of cellulose pulp. Stir well.
Heat just to boiling, stirring constantly to prevent sticking. If the fruit remains firm simmer 1 to 2 minutes more.
Avoid overcooking because it destroys the fresh fruit flavor.
Straining the Heated Fruit
Place a jelly bag or several thicknesses of cheesecloth in a large collander or strainer.
Set the collander or strainer in a large bowl so that the juice can drain from the bag through the strainer into the bowl beneath.
Pour the heated berry mixture into the jelly bag and allow to drain until cool enough to handle.
Extract the rest of the juice from the jelly bag by twisting the bag and pressing against the side of the strainer.
Discard the dry pulp. You are now ready to make syrup or jelly.
Making a Test Batch
It is difficult to give foolproof directions for making fruit syrups at home.
The pectin, acid, and sugar content of fruit varies with the kind of fruit and the season.
These instructions will give satisfactory results under most conditions.
We recommend making a test batch and allowing it to cool thoroughly before testing for thickness desired.
If the syrup is too thick, allow the rest of the prepared juice to stand in the refrigerator overnight.
Some of the pectin will be destroyed and the syrup made from this juice will be thinner.
If too thin, add corn syrup to the recipe. (See variations.)
Do not increase the amount of sugar or boil longer to concentrate the syrup
The syrup may jell if the concentratre of the suger is increased by either of these methods.
Making Berry Syrups
Basic recipe:
1 1/4 cups of prepared berry juice
1 3/4 cups sugar
Combine the juice and sugar in a large, heavy kettle.
Bring to a rolling boil and boil for one minute after the mixtue comes to a boil that cannot be stirred down.
Remove from heat and skim off any foam. Pour into clean, hot half-pint or pint canning jars. Adjust the lids according to the manufacturer's directions.
Place in hot water bath. Be sure the level of water covers the top of the jars by at least one inch. Bring to a boil and process for 10 minutes.
Remove from water bath and cool. Check to see that the jars are sealed.
Label and store on cool, dark shelf.
Variations
The basic recipe makes a fairly tart and thin syrup. If a more tart syrup is desired, add one tablespoon lemon juice to the basic recipe.
For a thicker (but not sweeter) syrup use 1 1/2 cups sugar and 1/4 cup white corn syrup in place of the 1 3/4 cups sugar called for in the recipe.
If desired, both lemon juice and corn syrup may be used.
Grape Syrup
For grape syrups use unsweetened canned grape juice or frozen concentrated grape juice (diluted 2 parts water to 1 part concentrated frozen juice). Use these proportions:
1 1/4 cups grape juice
1 1/4 cups sugar
1/4 cup corn syrup
1 Tbls. lemon juice
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This recipe for Berry Syrup is from