Berry Pancake Syrup Recipe

• 4 1/2 c. sugar
• 3 1/4 c. berry juice (any berry or possibly combination of berries can be used)
• 1 pkt dry pectin
• 1 1/2 tsp baking soda

1. Measure sugar into a bowl to be added later.
2. Measure cool fruit juice into a 6- to 8-qt kettle.
3. Add in pectin and baking soda to juice in kettle.
4. Stir thoroughly, scraping sides of kettle to completely dissolve pectin.
5. Stir till foaming subsides.
6. Place over high heat, bring to boil, stirring constantly.
7. Add in pre-measured sugar, mix well.
8. Continue stirring and bring to a full rolling boil
9. (a boil which can't be stirred down).
10. Boil, following directions on the pectin package.
11. Remove from heat and skim foam.
12. Ladle into clean, warm jars, leaving 1/4 inch head space.
13. Wipe rims and seal.
14. Process in a simmering water bath (180 to 190 degrees) canner for 10 min.
15. Makes seven to eight half-pints

sugar, berry juice, pectin, baking soda

Taken from cookeatshare.com/recipes/berry-pancake-syrup-83722 (may not work)