准备

• Bring water to boil in a large pot fitted with a rack. Carefully, put 2 empty half-pint (8 fl. oz.) Mason jars and their lids and screw-on bands in the water and boil for 10 minutes to sterilize them. Remove the jars, lids, and bands with tongs and set on paper towels to drain.
• In a medium heavy-duty saucepan, crush the berries with a potato masher. Add 1/4 cup water (if using strawberries, add 1/2 cup water). Bring to a boil over medium-high heat, reduce the heat to medium low, and simmer until the berries are very soft and juicy, about 5 minutes.
• Set a fine sieve over a bowl. Pour the berry pulp into the sieve and allow the juice to drip through. Gently press the pulp with a rubber spatula to extract as much juice as possible, but don’t press so hard that you force the pulp through.
• 清洁锅。测量果汁，然后将其倒入锅中。每1/4杯汁，加入1/4杯糖。用中火煮沸，搅拌以溶解糖。将热量降低到低水平，然后慢火煮，直到糖浆变成粘性但仍然流鼻涕，大约1分钟。用勺子掠过泡沫，然后将糖浆倒入灭菌的罐子中。如果您不罐装糖浆，请将罐子放在电线架上，然后冷却至室温。将盖子和带子拧紧并冷藏糖浆长达2周。如果糖浆在储存过程中变稠，请在食用前搅拌以松开。在温暖或室温下服务。

To can the syrup:

• Bring water to a boil in a large pot fitted with a rack insert. Carefully put 4 empty half-cup (4 fl. oz) Mason jars (use 8 if you’re doubling the recipe) or 2 empty half-pint (8 fl. oz.) Mason jars (use 4 if you’re doubling the recipe) and their metal screw-on bands in the water and reduce the heat to a simmer; simmer until ready to use. Heat the lids in very hot water for 5 minutes to soften the flange. (Don’t boil the lids when canning, as it might damage them and compromise the seal later.)
• 用钳子卸下罐子和轮辋，将水从罐子中排空。将糖浆倒入罐子中，留下约1/4英寸的净空。擦拭任何溢出的糖浆，并用螺丝带粘贴金属盖。将带指尖紧紧旋转；不要尽可能地关闭它们，否则您可能会损害密封。
• Put the jars in the pot fitted with the rack insert and add enough water to cover by 2 inches. Bring to a boil over high heat, and boil briskly for 10 minutes.
• 将罐子转移到架子上。让他们冷却12至24小时。当真空将盖子密封到罐子上时，您应该听到弹出的声音。当糖浆完全冷却时，通过按盖上来检查密封件。盖子应拉紧，然后向下拉向罐子的内部。如果按下盖子时弹跳，则密封不完美，您必须用新的盖子重复罐头过程，或者只是在两周内将糖浆冷藏并在两周内使用。您还可以卸下带子，并尝试通过握住盖子的边缘来捡起罐子。如果盖子紧紧，您的密封件很好。
• 运输罐子时将乐队放在适当的位置，但您不需要将乐队与乐队一起存放。在一个凉爽，深色的地方存放长达一年。打开罐子后，将糖浆冷藏长达2周。

Make Ahead Tips

Syrup that’s not hot-water processed will keep in the refrigerator for up to two weeks.

Berry syrups are terrific on pancakes and ice cream or stirred into plain yogurt, rice pudding, and oatmeal. Or try brushing them over baked ham or a pork roast to create a sweet, fruity glaze. And for a delicious homemade soda, add one part syrup to two parts chilled seltzer water.

• 柠檬蓝莓糖浆：Use blueberries and add 1/2 tsp. finely grated lemon zest to the syrup while still hot.
• Raspberry Mint Syrup:使用覆盆子，用浆果粉碎三个小树枝。
• Blackberry Thyme Syrup:Use blackberries and crush three sprigs fresh thyme with the berries.
• 草莓香脂糖浆：Use strawberries. While they syrup’s still hot, add 3/4 tsp. balsamic vinegar per 1/2 cup of syrup.