Boiling Liquid

rocketjeremyJuly 8, 2011

Crazy thought....or hopefully not too crazy. I did a batch of blueberry pie filling today. As per the instructions I was boiling batches of blueberries at a time to heat them before combining them with the clear jel.

At the end I have a pot full of the liquid I boiled in that has now taken on a deep blueberry color as well as blueberry flavor. Before I pour it down the drain (stuck it in the fridge now) would it be good to use to make blueberry syrup? I had planned to make the syrup after the pie filling and this liquid stuck in my mind.

I'm thinking of something like page 195 Ball Complete book or the simple:

SYRUPS MADE WITH JUICE

4 cups juice

4 cups sugar

1/4 cup lemon juice (if desired)

1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.

2. Bring to boil and boil 2 minutes.

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and let cool.

6. Check lids, labels, and store in cool, dry place.

Not sure if this crazy idea will work. Or if it won't be strong enough flavor or there is a bad result from doing it. If it does I wish I would have tried it with other fruits I made pie filling from!!

Thank you for reporting this comment. Undo
pixie_lou

Definitely make syrup.

I usually use half as much sugar as juice. Then I boil rapidly until I hit 218 or 219 on my thermometer. Then BWB for 10 minutes.

    Bookmark   July 8, 2011 at 8:45PM
Thank you for reporting this comment. Undo
rocketjeremy

Pixie lou,

Thank you that is great news!! I'm so happy I can give this a try. Just wish I had thought of this when I did cherry pie filling a few weeks ago!! Do you use any pectin at all or just a 2:1 with juice and sugar?

Thanks!!

~Jeremy

    Bookmark   July 8, 2011 at 9:14PM
Thank you for reporting this comment. Undo
val_s(z5 central IL)

Jeremy - Have you tasted the blue water? I'm thinking that it wouldn't taste as much like blueberry juice as you might think. When you think about it, it's not really juice, just water with some fruit boiled in it.

Just my opinion.

Val

    Bookmark   July 8, 2011 at 10:56PM
Thank you for reporting this comment. Undo
pixie_lou

I don't use pectin in my syrup at all. Just the 2:1 and boil until it hits syrup temp on my thermometer.

If your blue liquid isn't very blueberry flavored, then you could try boiling the liquid down a bit to intensify the flavor before you make the syrup. And you may want to strain the liquid thru a jelly bag or cheesecloth - don't want any bugs or stems in your syrup.

    Bookmark   July 8, 2011 at 11:28PM
Sign Up to comment
More Discussions
If I ever add hot peppers to my canning again I hopesomeone slaps my
hands........if I ever can again ....I will never add...
jeanwedding
Dehydrate Bok Choy
Does anyone have an experience dehydrating Bok Choy....
compostman
Cherry jam not setting
I made sweet cherry jam yesterday, without added pectin...
creativesolver
Future Leather Help
I made leather out of some super good tasting berry...
CA Kate
habanero gold question?
All the directions for habanero gold jelly call for...
jadeite
Sponsored Products
Bruck | Rainbow I Sconce
$255.00 | YLighting
30" Bergama Extra-Tall Plug-In Towel Warmer - Chrome
Signature Hardware
Campania International Bluebell Garden Statue - S-467 - NATURAL
$74.99 | Hayneedle
Sonneman | Wave 3-Light Bath Bar
$590.00 | YLighting
Lime Foam Dispenser
$11.99 | zulily
Wave Polished Chrome Two-Light Square Wall Sconce with White Etched Shade
$250.00 | Bellacor
Wave Shade Satin Nickel Three-Light Wall Sconce with Off-White Shade
$640.00 | Bellacor
Jamie Young Double Ball Cast Metal Pewter Table Lamp
Lamps Plus
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™