Syrup from Drained Raspberries


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I have a very productive patch of raspberries in my front yard and the solitary act of picking them has become a peaceful ritual of seasonal meditation for me.  The late summer months of daily raspberry picking from my garden and filling container after container with them are long over by now.  My freezer has been overflowing with berries needing to be turned into pretty little clear red jars of jelly. 

This is the time of year I've waited for when days grow cold enough to thaw my berries for jelly-making.  The kitchen warms up with a big kettle of juice boiling into jelly.    Now I can make room in the freezer for Christmas cookies.  I typically get around eight pounds of raspberries each summer from my garden.  Jelly is a special treat, I figure, so I make it for gifts as well as for myself.

Every year in the past I’ve finished the job of making juice for the jelly and then felt a sense of wastefulness in throwing out the leftover drained fruit.  After all, it's just smashed raspberries and surely should be useable for something, I've thought many times as I’ve reluctantly carried the heavy little ball out to my dumpster.  I've had this vague idea that somehow, I could get enough reconstituted juice out of this big wad of smashed berries to make into pancake syrup.  Try as I may though I couldn't find any recipes for such an idea, so I got brave this year and made my own.  My whole house was toasty-warm by the time I finished this tasty syrup.

Get an Additional Last Bit of Liquid from the Berries

To begin with, use thawed berries that have hung from a cheesecloth bag for making jelly juice. To find such a bag visit https://www.target.com/p/natural-home-cheesecloth. The freezing process seems to loosen up the fiber and release more juice than can be gotten from using fresh berries.  After collecting the juice for the jelly, you'll have a ball of condensed fruit in your cheesecloth bag.  If you've begun with six pounds of uncooked raspberries, you'll probably have around 3-1/2 pounds of fruit left over. You will be making enough liquid for three batches of syrup. If you have three shallow, straight-sided pans that are at least 12” wide you can do this all at once on three burners, but don’t try putting everything in one big, deep pot or the liquid will be too deep to reduce properly. This recipe depends on a ratio of air to liquid that allows for rapid reduction.

Directions for Reconstituting Drained, Squeezed Berries

1. Using 3 ½ pounds of drained raspberries, leave it in the cheesecloth bag and set it in a heavy 5-gallon stock pot or any large metal pot you have. The sides of the pot need to be high enough to suspend the bag from for draining liquid again



2. Heat two quarts of water (8 cups) to a boiling point.My electric tea kettle is the perfect size for this.

fredrik001
12/3/2020 3:51:20 PM

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