*  Exported from  MasterCook  *
 
                          BLUEBERRY PANCAKE SYRUP
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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