It’s raspberry and blueberry time around here, and we’re about to find ourselves in possession of a lot of both. We’re going to do jam as usual, of course, but we’d also really like to do some syrups. I’ve tried some recipes I’ve found online in the past, but they’ve always been disappointing - really runny, or not much flavor. I’m looking for a recipe that will give a good, thick syrup that we can bottle and then put on pancakes or waffles. I don’t want to waste any of our berries on another unknown recipe. Can anyone help out?
Syrup is just jam that didn’t set. Follow a jam recipe, use half the pectin. Done.