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raspberry syrup-Here You Go!


      2 cups raspberries
      1 cup sugar
      1/3 cup water
      1 tbsp lemon juice

      Combine everything in a stainless steel saucepan and bring to a boil over high heat. Reduce heat, cover and boil gently for 10-20 minutes or until fruit is tender and sauce thickens slightly. Strain through a lined sieve and discard solids (or eat them!). Pour syrup into jars and BWB process for 5 minutes.
      This is the basic fruit recipe. Double, triple, quadruple... however much you have. The basic recipe makes one cup.
      Hope this helps you out!

      :-)

      Elaine