I am used to making jams now, preferring to do low-sugar with Pomona's, but would like to try my hand at some syrups. I have the basic recipes found by trying a forum search, planning on using pulp, but was wondering about any tips and so forth. Would prefer to do them without pectin if possible, and was wondering if I just figure out the adjusted temperature for my elevation and cook until then before canning? Currently planning on trying a blueberry and lemongrass/lemon verbena and possibly a strawberry/raspberry (love the flavor in the Ferber inspired jam I did), as well as the pecan praline recipe that people rave about.
Through searches, I'm also very intrigued by the violet syrup idea. I don't have any wild violets around here that I have access to, but have grown and made sorbet out of black pansies. Would they be an okay substitute for the violets?