Have you ever looked at the gourmet syrups on the store shelf?  Have they sounded delicious, but cost more than you're willing- or able- to spend?


Start with one jar-- any size-- of jam, jelly, or preserves.  Scoop into a bowl, then fill the now-empty jar about halfway full with water; use a little less if the jam was runny, a little more if it's very thick.  Add about 1 Tbsp. lemon or lime juice for each 1-2 cups you now have, to perk up the flavor (optional but good).  Whisk together until evenly mixed.  Serve warm.

18 ounces of jam will yield 26-28 ounces of syrup.

You can use any kind, homemade or storebought, including the ones made with no added sugar.  It's a handy way to use up jam or jelly when you've made/bought way more than y

We've tried blackberry, rhubarb, apricot, elderberry, black currant, blueberry, cherry... 
next maybe I'll pull out a jar of lemon-honey marmalade.  That should be fantastic with blueberry pancakes!

 


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