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Food » rec.food.preserving » Blueberry syrup
| Blueberry syrup [message #70404] |
So, 01 Mai 2005 20:35 |
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When I was a kid, my Grandmother used to make blueberry syrup by
taking a glass gallon jar, filling it up with several pints
blueberries and covering with sugar, shaking the sugar down between
the berries, and adding another inch on top of that. Then she'd cover
it with several layers of cheese cloth and allow to melt/ferment in
the hot summer sun for a few weeks until the berries shrivelled, the
sugar melted and it smelled glorious!
Neither my Mother nor I can figure out how to bottle it. Mom tried
putting it into bottles, stored in the cold storage but the
fermentation process continued and one day we heard 'popping' sounds:
the bottles blew the corks and everything was covered in blueberry
goo. What a mess!
Last year I tried bringing it to a boil and adding the juice of a
lemon then bottling in 1/2 pint jars, BWB 5 minutes. I wound up with a
very gooey blueberry sauce that was almost but not quite as thick as
corn syrup. It was tasty but next to useless so I tossed it.
Would anyone know how to finish the process and store it? (My Grandma
passed on in 65), my Mom hadn't made this in aeons and can't remember,
and it's really good with club soda or 7up/Sprite on a hot day.
Thanks for your help,
Karen
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| Re: Blueberry syrup [message #70405 ] |
So, 01 Mai 2005 21:26 |
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mysterious <mysterious [at] jollyrogers.com> wrote:
> Would anyone know how to finish the process and store it?
Could you freeze it?
serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com
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| Re: Blueberry syrup [message #70406 ] |
So, 01 Mai 2005 21:56 |
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"Serene" <serene [at] serenepages.org> wrote in message
news:1gvvue1.pxh7w31w10u4mN%serene [at] serenepages.org...
> mysterious <mysterious [at] jollyrogers.com> wrote:
>
> > Would anyone know how to finish the process and store it?
>
> Could you freeze it?
>
> serene
> --
if all you are using if for is in 7Up or sprite, freeze it in ice cube
trays?
Kathi
> http://serenejournal.livejournal.com
> http://www.jhuger.com
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| Re: Blueberry syrup [message #70407 ] |
So, 01 Mai 2005 23:22 |
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I'd suggest letting the fermentation finish before bottling.
Fermentation is complete when the tiny bubbles stop rising to the top.
You can see them plainly rising in a clear glass gallon jar,
not so easlily in a coloured glass gallon jar.
When fermenting juice in a gallon jar I put the top on lightly so the gas
can escape but when fermentation slows the cap rests on the glass keeping
air from getting inside and spoiling the contents. It's a cheap form of
fermentaion lock. You can also use a baloon with a pin prick in it, or one
of those other baloon-looking things that are bigger, more flexible, and
easier to put over the top of a gallon jug.
mysterious (mysterious [at] jollyrogers.com) writes:
> When I was a kid, my Grandmother used to make blueberry syrup by
> taking a glass gallon jar, filling it up with several pints
> blueberries and covering with sugar, shaking the sugar down between
> the berries, and adding another inch on top of that. Then she'd cover
> it with several layers of cheese cloth and allow to melt/ferment in
> the hot summer sun for a few weeks until the berries shrivelled, the
> sugar melted and it smelled glorious!
>
> Neither my Mother nor I can figure out how to bottle it. Mom tried
> putting it into bottles, stored in the cold storage but the
> fermentation process continued and one day we heard 'popping' sounds:
> the bottles blew the corks and everything was covered in blueberry
> goo. What a mess!
>
> Last year I tried bringing it to a boil and adding the juice of a
> lemon then bottling in 1/2 pint jars, BWB 5 minutes. I wound up with a
> very gooey blueberry sauce that was almost but not quite as thick as
> corn syrup. It was tasty but next to useless so I tossed it.
>
> Would anyone know how to finish the process and store it? (My Grandma
> passed on in 65), my Mom hadn't made this in aeons and can't remember,
> and it's really good with club soda or 7up/Sprite on a hot day.
>
> Thanks for your help,
> Karen
--
------------------------------------------------------------ ------------------
William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned
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| Re: Blueberry syrup [message #70408 ] |
Mo, 02 Mai 2005 00:26 |
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but then it's like a liqueur (sp?) and not a preserved fruit syrup, if she
lets the fermentation complete. And then that's another news group...;-)
Wonder what the desired end result is...?
Kathi
"William R. Watt" <ag384 [at] FreeNet.Carleton.CA> wrote in message
news:d53hat$p5d$1 [at] theodyn.ncf.ca...
>
> I'd suggest letting the fermentation finish before bottling.
> Fermentation is complete when the tiny bubbles stop rising to the top.
> You can see them plainly rising in a clear glass gallon jar,
> not so easlily in a coloured glass gallon jar.
> When fermenting juice in a gallon jar I put the top on lightly so the gas
> can escape but when fermentation slows the cap rests on the glass keeping
> air from getting inside and spoiling the contents. It's a cheap form of
> fermentaion lock. You can also use a baloon with a pin prick in it, or one
> of those other baloon-looking things that are bigger, more flexible, and
> easier to put over the top of a gallon jug.
>
> mysterious (mysterious [at] jollyrogers.com) writes:
> > When I was a kid, my Grandmother used to make blueberry syrup by
> > taking a glass gallon jar, filling it up with several pints
> > blueberries and covering with sugar, shaking the sugar down between
> > the berries, and adding another inch on top of that. Then she'd cover
> > it with several layers of cheese cloth and allow to melt/ferment in
> > the hot summer sun for a few weeks until the berries shrivelled, the
> > sugar melted and it smelled glorious!
> >
> > Neither my Mother nor I can figure out how to bottle it. Mom tried
> > putting it into bottles, stored in the cold storage but the
> > fermentation process continued and one day we heard 'popping' sounds:
> > the bottles blew the corks and everything was covered in blueberry
> > goo. What a mess!
> >
> > Last year I tried bringing it to a boil and adding the juice of a
> > lemon then bottling in 1/2 pint jars, BWB 5 minutes. I wound up with a
> > very gooey blueberry sauce that was almost but not quite as thick as
> > corn syrup. It was tasty but next to useless so I tossed it.
> >
> > Would anyone know how to finish the process and store it? (My Grandma
> > passed on in 65), my Mom hadn't made this in aeons and can't remember,
> > and it's really good with club soda or 7up/Sprite on a hot day.
> >
> > Thanks for your help,
> > Karen
>
>
> --
> ------------------------------------------------------------ --------------
----
> William R Watt National Capital FreeNet Ottawa's free community
network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned
|
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| Re: Blueberry syrup [message #71274 ] |
Mo, 02 Mai 2005 19:02 |
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In article <42752189.4AEBE9F6 [at] jollyrogers.com>,
mysterious <mysterious [at] jollyrogers.com> wrote:
> When I was a kid, my Grandmother used to make blueberry syrup by
> taking a glass gallon jar, filling it up with several pints
> blueberries and covering with sugar, shaking the sugar down between
> the berries, and adding another inch on top of that. Then she'd cover
> it with several layers of cheese cloth and allow to melt/ferment in
> the hot summer sun for a few weeks until the berries shrivelled, the
> sugar melted and it smelled glorious!
>
> Neither my Mother nor I can figure out how to bottle it. Mom tried
> putting it into bottles, stored in the cold storage but the
> fermentation process continued and one day we heard 'popping' sounds:
> the bottles blew the corks and everything was covered in blueberry
> goo. What a mess!
>
> Last year I tried bringing it to a boil and adding the juice of a
> lemon then bottling in 1/2 pint jars, BWB 5 minutes. I wound up with a
> very gooey blueberry sauce that was almost but not quite as thick as
> corn syrup. It was tasty but next to useless so I tossed it.
>
> Would anyone know how to finish the process and store it? (My Grandma
> passed on in 65), my Mom hadn't made this in aeons and can't remember,
> and it's really good with club soda or 7up/Sprite on a hot day.
Would part of a Campden tablet work?
<http://www.grapestompers.com/products/campden.htm>
<http://www.winemakermag.com/feature/21.html>
--
to respond (OT only), change "spamless.invalid" to "optonline.net"
<http://www.thecoffeefaq.com/>
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| Re: Blueberry syrup [message #71275 ] |
Mo, 02 Mai 2005 19:59 |
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"Kathi Jones" (katjon [at] storm.ca) writes:
> but then it's like a liqueur (sp?) and not a preserved fruit syrup, if she
> lets the fermentation complete. And then that's another news group...;-)
> Wonder what the desired end result is...?
that's what produces the "glorious" smell mentioned in the original
posting. not liqueur so much as wine, only 11% alcohol max whereas liqueur
is distilled to concentrate the alchohol. the alcohol content depends on
the sugar concentration. most likely Granny knew there was a bit of
alcohol in her "syrup". good for coughs and colds. :)
--
------------------------------------------------------------ ------------------
William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned
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| Re: Blueberry syrup [message #71276 ] |
Mo, 02 Mai 2005 20:10 |
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"William R. Watt" <ag384 [at] FreeNet.Carleton.CA> wrote in message
news:d55pql$6nu$1 [at] theodyn.ncf.ca...
>
> "Kathi Jones" (katjon [at] storm.ca) writes:
> > but then it's like a liqueur (sp?) and not a preserved fruit syrup, if
she
> > lets the fermentation complete. And then that's another news
group...;-)
> > Wonder what the desired end result is...?
>
> that's what produces the "glorious" smell mentioned in the original
> posting. not liqueur so much as wine, only 11% alcohol max whereas liqueur
> is distilled to concentrate the alchohol. the alcohol content depends on
> the sugar concentration. most likely Granny knew there was a bit of
> alcohol in her "syrup". good for coughs and colds. :)
>
>
and... it still sounds pretty tasty to me. I worked in a bakery that used
blueberries in some of their muffins. If the thawed from frozen wild
blueberries didn't get used up fast enough, they'd start a cold ferment in
the fridge, in their own juices, and aroma of fermenting blueberries are
what got me on to blueberry wine ;-o Nummy!
kathi
> --
> ------------------------------------------------------------ --------------
----
> William R Watt National Capital FreeNet Ottawa's free community
network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's returned
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| Re: Blueberry syrup [message #71277 ] |
Mo, 02 Mai 2005 20:41 |
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Serene wrote:
>
> mysterious <mysterious [at] jollyrogers.com> wrote:
>
> > Would anyone know how to finish the process and store it?
>
> Could you freeze it?
>
> serene
> --
> http://serenejournal.livejournal.com
> http://www.jhuger.com
I thought about that after I ruined the 3rd batch last year! :(
Karen
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| Re: Blueberry syrup [message #71278 ] |
Mo, 02 Mai 2005 20:46 |
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"William R. Watt" wrote:
>
> I'd suggest letting the fermentation finish before bottling.
> Fermentation is complete when the tiny bubbles stop rising to the top.
> You can see them plainly rising in a clear glass gallon jar,
> not so easlily in a coloured glass gallon jar.
> When fermenting juice in a gallon jar I put the top on lightly so the gas
> can escape but when fermentation slows the cap rests on the glass keeping
> air from getting inside and spoiling the contents. It's a cheap form of
> fermentaion lock. You can also use a baloon with a pin prick in it, or one
> of those other baloon-looking things that are bigger, more flexible, and
> easier to put over the top of a gallon jug.
Would I leave the berries in the jar whilst it's fermenting or should
I remove the shrivelled berries then ferment.
btw: It's a clear glass jar so I can see the contents easily. Now I
know what the bubbles were all about. I thought it was just the heat
from sitting in the sun. (What do I know about wine making? LOL)
Karen
>
> mysterious (mysterious [at] jollyrogers.com) writes:
<snip>
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| Re: Blueberry syrup [message #71279 ] |
Mo, 02 Mai 2005 20:49 |
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"William R. Watt" wrote:
>
> "Kathi Jones" (katjon [at] storm.ca) writes:
> > but then it's like a liqueur (sp?) and not a preserved fruit syrup, if she
> > lets the fermentation complete. And then that's another news group...;-)
> > Wonder what the desired end result is...?
>
> that's what produces the "glorious" smell mentioned in the original
> posting. not liqueur so much as wine, only 11% alcohol max whereas liqueur
> is distilled to concentrate the alchohol. the alcohol content depends on
> the sugar concentration. most likely Granny knew there was a bit of
> alcohol in her "syrup". good for coughs and colds. :)
<snip>
ROTFL!! (Literally!)
Is there a ng that someone could point me to so that I can learn about
wine making and the fermenting process? I don't want to make my own
wine necessarily but flavoured syrups and fruited vinegars sound
interesting.
Could I do the same process with black currant and raspberries?
Karen
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| Re: Blueberry syrup [message #71280 ] |
Mo, 02 Mai 2005 20:50 |
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Kathi Jones wrote:
>
> "William R. Watt" <ag384 [at] FreeNet.Carleton.CA> wrote in message
> news:d55pql$6nu$1 [at] theodyn.ncf.ca...
> >
> > "Kathi Jones" (katjon [at] storm.ca) writes:
> > > but then it's like a liqueur (sp?) and not a preserved fruit syrup, if
> she
> > > lets the fermentation complete. And then that's another news
> group...;-)
> > > Wonder what the desired end result is...?
> >
> > that's what produces the "glorious" smell mentioned in the original
> > posting. not liqueur so much as wine, only 11% alcohol max whereas liqueur
> > is distilled to concentrate the alchohol. the alcohol content depends on
> > the sugar concentration. most likely Granny knew there was a bit of
> > alcohol in her "syrup". good for coughs and colds. :)
> >
> >
>
> and... it still sounds pretty tasty to me. I worked in a bakery that used
> blueberries in some of their muffins. If the thawed from frozen wild
> blueberries didn't get used up fast enough, they'd start a cold ferment in
> the fridge, in their own juices, and aroma of fermenting blueberries are
> what got me on to blueberry wine ;-o Nummy!
>
> kathi
<snip>
Sounds yummy! How long did the process take in the fridge (and did you
all get to sample the results? <g>
Karen
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| Re: Blueberry syrup [message #71281 ] |
Mo, 02 Mai 2005 20:51 |
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Scott wrote:
>
> In article <42752189.4AEBE9F6 [at] jollyrogers.com>,
> mysterious <mysterious [at] jollyrogers.com> wrote:
>
> > When I was a kid, my Grandmother used to make blueberry syrup by
> > taking a glass gallon jar, filling it up with several pints
> > blueberries and covering with sugar, shaking the sugar down between
> > the berries, and adding another inch on top of that. Then she'd cover
> > it with several layers of cheese cloth and allow to melt/ferment in
> > the hot summer sun for a few weeks until the berries shrivelled, the
> > sugar melted and it smelled glorious!
> >
> > Neither my Mother nor I can figure out how to bottle it. Mom tried
> > putting it into bottles, stored in the cold storage but the
> > fermentation process continued and one day we heard 'popping' sounds:
> > the bottles blew the corks and everything was covered in blueberry
> > goo. What a mess!
> >
> > Last year I tried bringing it to a boil and adding the juice of a
> > lemon then bottling in 1/2 pint jars, BWB 5 minutes. I wound up with a
> > very gooey blueberry sauce that was almost but not quite as thick as
> > corn syrup. It was tasty but next to useless so I tossed it.
> >
> > Would anyone know how to finish the process and store it? (My Grandma
> > passed on in 65), my Mom hadn't made this in aeons and can't remember,
> > and it's really good with club soda or 7up/Sprite on a hot day.
>
> Would part of a Campden tablet work?
>
> <http://www.grapestompers.com/products/campden.htm>
> <http://www.winemakermag.com/feature/21.html>
<snip>
Hi Scott- I hadn't thought of that actually, but I'm going to check
out the links you gave me. Thanks! :)
Karen
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| Re: Blueberry syrup [message #71284 ] |
Mo, 02 Mai 2005 20:50 |
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il Mon, 02 May 2005 13:02:53 -0400, Scott wrote:
> In article <42752189.4AEBE9F6 [at] jollyrogers.com>,
> mysterious <mysterious [at] jollyrogers.com> wrote:
>
> > When I was a kid, my Grandmother used to make blueberry syrup by
> > taking a glass gallon jar, filling it up with several pints
> > blueberries and covering with sugar, shaking the sugar down between
> > the berries, and adding another inch on top of that. Then she'd cover
> > it with several layers of cheese cloth and allow to melt/ferment in
> > the hot summer sun for a few weeks until the berries shrivelled, the
> > sugar melted and it smelled glorious!
> >
> > Neither my Mother nor I can figure out how to bottle it. Mom tried
> > putting it into bottles, stored in the cold storage but the
> > fermentation process continued and one day we heard 'popping' sounds:
> > the bottles blew the corks and everything was covered in blueberry
> > goo. What a mess!
> >
> > Last year I tried bringing it to a boil and adding the juice of a
> > lemon then bottling in 1/2 pint jars, BWB 5 minutes. I wound up with a
> > very gooey blueberry sauce that was almost but not quite as thick as
> > corn syrup. It was tasty but next to useless so I tossed it.
> >
> > Would anyone know how to finish the process and store it? (My Grandma
> > passed on in 65), my Mom hadn't made this in aeons and can't remember,
> > and it's really good with club soda or 7up/Sprite on a hot day.
>
> Would part of a Campden tablet work?
>
> <http://www.grapestompers.com/products/campden.htm>
> <http://www.winemakermag.com/feature/21.html>
>
> --
> to respond (OT only), change "spamless.invalid" to "optonline.net"
>
> <http://www.thecoffeefaq.com/>
yeah, sounds more like wine at work. I well remember my father fruit
wines popping in the cupboard. So home brewing books may help you.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: Blueberry syrup [message #71285 ] |
Mo, 02 Mai 2005 22:25 |
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"mysterious" <mysterious [at] jollyrogers.com> wrote in message
news:4276768C.15218F4 [at] jollyrogers.com...
>
>
> Kathi Jones wrote:
> >
> > "William R. Watt" <ag384 [at] FreeNet.Carleton.CA> wrote in message
> > news:d55pql$6nu$1 [at] theodyn.ncf.ca...
> > >
> > > "Kathi Jones" (katjon [at] storm.ca) writes:
> > > > but then it's like a liqueur (sp?) and not a preserved fruit syrup,
if
> > she
> > > > lets the fermentation complete. And then that's another news
> > group...;-)
> > > > Wonder what the desired end result is...?
> > >
> > > that's what produces the "glorious" smell mentioned in the original
> > > posting. not liqueur so much as wine, only 11% alcohol max whereas
liqueur
> > > is distilled to concentrate the alchohol. the alcohol content depends
on
> > > the sugar concentration. most likely Granny knew there was a bit of
> > > alcohol in her "syrup". good for coughs and colds. :)
> > >
> > >
> >
> > and... it still sounds pretty tasty to me. I worked in a bakery that
used
> > blueberries in some of their muffins. If the thawed from frozen wild
> > blueberries didn't get used up fast enough, they'd start a cold ferment
in
> > the fridge, in their own juices, and aroma of fermenting blueberries are
> > what got me on to blueberry wine ;-o Nummy!
> >
> > kathi
> <snip>
>
> Sounds yummy! How long did the process take in the fridge (and did you
> all get to sample the results? <g>
>
> Karen
I couldn't say - it was the 'nose' that tipped us off - like, 'gee, that
smells like wine....' yes we tasted it, and it was taste-able but not
drinkable - it was working with it's own sugars; there was no sugar added.
But I sought out a bottle of blueberry wine after that at the LCBO and it
was good! But it was a wine, not a blueberry syrup. And it didn't smell
the same as the walk-in cooler at work! ;-)
Kathi
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| Re: Blueberry syrup [message #71286 ] |
Mo, 02 Mai 2005 23:44 |
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On Mon, 02 May 2005 14:49:41 -0400, mysterious
<mysterious [at] jollyrogers.com> wrote:
>ROTFL!! (Literally!)
>Is there a ng that someone could point me to so that I can learn about
>wine making and the fermenting process? I don't want to make my own
>wine necessarily but flavoured syrups and fruited vinegars sound
>interesting.
>
>Could I do the same process with black currant and raspberries?
>
>Karen
Google Groups may be helpful. Note that "homebrew" can also refer to
building one's own electronics such as radios.
Many of the shops which sell home brewing and winemaking supplies also
have supplies and info for the sorts of things you are interested in.
One I was in a while ago had a gallon can of pureed raspberries, for
making a fruit wine (or vinegar) or related.
Another route for flavored syrups is the restaurant supply places
which provide the syrups used by coffee bars and snow cone stands. If
you pick the right ones, they use real flavoring only. I have been
putting the raspberry syrup in my hot chocolate.
Happy trails,
Gary (net.yogi.bear)
--
At the 51st percentile of ursine intelligence
Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
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