MamasHealth.com Home Preserves & Jam Recipes Almond-Cherry conserve Apple Pie conserve Apricot jam Apricot syrup Banana jam Blueberry jam Boysenberry jam Boysenberry preserve Cantaloupe jam Chianti jelly Cranberry jelly Garlic jam Ginger Spice jelly Grape jam Jalapeno jelly Kiwi jam Mexican Sangria jelly Mint jelly Papaya jam Peach jam Peach preserve Pina Colada conserve Pineapple jam Plum preserve Strawberry jam Tangerine jelly Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Apricot Syrup Ingredients: 4 1/2 cups of apricots, chopped 3 1/4 cups of sugar 2 1/2 tbsp of lemon juice Directions: Place the apricots in a pan with the sugar and let them stand for 3 1/2 hours. Put the pan over a medium heat and stir the mixture until the sugar dissolves. Add the lemon juice. Bring the mix to a boil and reduce the heat. Simmer for 12 minutes, skimming off any foam that may accumulate. Run the mixture through a sieve of mill and return the syrup to the pan. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes. Remove from the heat and let cool for 5 minutes. Add the syrup to jars. Steep the jars in 200-degree water for 15 minutes to seal them.       Blueberry Syrup Ingredients: 3 1/2 quarts of blueberries, crushed 3 1/4 cups of sugar 3 tbsp of lemon juice Directions: Combine the blueberries and 1 1/2 cups of sugar. Let stand overnight. Place the blueberries in a pan. Put the pan over a medium heat and stir the mixture, add the remaining sugar and stir until the sugar dissolves. Add the lemon juice. Bring the mix to a boil and reduce the heat. Simmer for 12 minutes, skimming off any foam that may accumulate. Run the mixture through a sieve or mill and return the syrup to the pan. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes. Remove from the heat and let cool for 5 minutes. Add the syrup to jars. Steep the jars in 200-degree water for 15 minutes to seal them.       Raspberry Syrup Ingredients: 4 1/2 cups of strawberries 4 1/2 cups of sugar 6 tbsp of lemon juice Directions: Combine the raspberries and 1 1/2 cups of sugar. Let stand overnight. Place the raspberries in a pan. Put the pan over a medium heat and stir the mixture, add the remaining sugar and stir until the sugar dissolves. Add the lemon juice. Bring the mix to a boil and reduce the heat. Simmer for 12 minutes, skimming off any foam that may accumulate. Run the mixture through a sieve or mill and return the syrup to the pan. Bring the syrup to a boil and reduce the heat. Again, simmer for another 12 minutes. Remove from the heat and let cool for 5 minutes. Add the syrup to jars. Steep the jars in 200-degree water for 15 minutes to seal them.	Save money in the kitchen Win Princess House Crystal
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