Triple Berry Syrup

So I got some raspberries the other day.  I also happened to stop a local farm for 1 more box of strawberries.  I got the jam berries because they are about $9 cheaper.  So I was stemming the strawberries to put in the freezer when I thought I remembered seeing a strawberries syrup recipe that I wanted to try.  I scoured the internet and found one: http://www.bhg.com/recipe/canning/strawberry-syrup/  Because I can never follow the directions I tinkered it to my liking.  I decided to add some rapberries and black berries that needed to get used up in my fridge too.

I measured out 6 cups of strawberries. That was about all I was willing to spare, because I need to do my triple berry jam, which is my hubby's favorite.  I cooked down the berries with a little bit of water.

Then I put them in cheese cloth and strained the juice to get 1 cup.  (mush and mush and mush)

I put the juice, the strawberries, 1 cup of water into my pot and bring it to a boil.  Since I like my things chunky I didn't chop up my berries too much.  Once it's boiling I added 2 cups of sugar all at once.  I let it cook for half an hour.  While it's cooking I got my jars, lids & tools for canning.  I boiled the jars in the canner and put the lids in hot water. Once my time was up I filled my jars and put them back in the canner for 10 minutes. 

Then-- ta da! Triple berry syrup.  We had some of the left overs the next day over waffles.  It was a yummy treat.  The kids loved it too!   I don't know if they will stay sealed or not.  There is always a chance, so I will keep my eyes on the jars and see if they come unsealed.  If so I may just put them in the freezer next year. Here is the actual recipe I used (my alterations):

Triple Berry Syrup

·Ingredients

·         6 cups strawberries chopped into smaller pieces

·         4 pints raspberries (any variety) Makes about 1 cup liquid

·         2 cups liquid (the raspberry juice + water)

·         2 cups sugar

directions

1.Wash raspberries; Put the berries in a saucepan. Use a potato masher to crush berries.

2.Add water. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 5 minutes, stirring occasionally.

3.Line a strainer or colander with a double layer of 100-percent-cotton cheesecloth; set over a bowl. Pour berry mixture into strainer. Press to drain all juice. Measure 6 cups juice

4.In saucepan heat the juice & strawberries to rolling boil; stir in the sugar. Continue boiling until mixture is slightly thickened, about 30 minutes, stirring occasionally to prevent sticking.

5.Pour syrup into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process in boiling-water canner for 10 minutes. Remove jars from canner; cool on racks.

*** In other news, I finished Catching Fire.  Now I am looking for Mockingjay.  In the meantime I started C.S.Lewis' The Screwtape Letters