Recipe#5094

Title: BLUEBERRY PANCAKE SYRUP

SOAR

   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.