Well I have had a wonderful crops of raspberries this year and so I decided that I would make some syrup for something a little different. It's a very easy method though you do need a thermometer for the temperature as with it being a syrup there is no 'set' test.
The first thing you do is put your raspberries in a large pan/bowl. Give them a mash and then cover and leave to stand for 2-3 days.
Strain the raspberries through a jelly bag or some muslin.
Measure the amount of juice you have and for every pint of liquid measure 2lbs of sugar.
Put sugar and juice in a pan and heat until sugar has dissolved, (just a few minutes).
Remove pan from the heat and skim the scum off the top.
Once you have removed the scum return the pan to the heat and bring back to the boil.
Using a digital thermometer boil until you reach the temperature 105 degrees Celsius/222 degrees Fahrenheit.
Place in sterile receptacles and cap once cooled. (Keep refrigerated once seal on the bottle is broken.)
So there you have it. A very quick and tasty syrup. We have had it drizzled over ice-cream. Used it like a cordial, made milkshakes and also raspberry crush with it. If I get chance before it all disappears I may try some in cooking too!
4 hours ago