I made Blueberry syrup this morning using the recipe from the Ball book. It's not as thick as I expected -- it's actually rather runny. Should it be thick like maple syrup? Could it be because I used light corn syrup?
You might need to cook it down a little more. The last batch I made I simmered for a while, it was still kind of runny. It was still tasty. Put the leftovers in the fridge and when I took it out of the fridge it was almost the consistency of jelly. =)
Mine was runny too. Although my maple syrup is rather thin too. I don't think that it would turn out like conventional (fake) syrup, just making it at home. I didn't use corn syrup in mine though, I used sugar. It still tastes great on pancakes! :)
Thanks! It's good to know that I didn't do anything wrong. I decided to let it be, and processed the jars. We had a little for breakfast on pancakes yesterday, and it was delicious! I didn't mind the thinness at all, really.
Blueberry Syrup Question
Posted - Aug 27 2010 : 11:02:01 AM
