- 8 cups crowberries, washed and picked over for stems, twigs, and other debris
- 2 cups sugar
- 1 teaspoon lemon juice
Step One: Extract berry juice
Combine eight cups crowberries and one cup water. Crush berries with potato masher or similar tool. Bring mixture just to a boil and simmer ten minutes, watching carefully. Strain cooked berries through a jelly bag (or several layers of cheesecloth, available in the canning section of most stores) and in a colander. Let the juice drip into a large bowl. For clear juice, do not twist or squeeze bag or cheesecloth.
Step Two: Make syrup
Combine bery juice, sugar, and lemon juice in a saucepan. Using a candy thermometer, heat ingredients to 160o F but do not allow the mixture to boil. Serve right from the stove to top off pancakes, waffles, or ice cream, or store in a jar with tight-fitting lid for up to six months in the refrigerator.
For long term storage; fill sterilized jars with hot syrup leaving ¼ inch headspace. Wipe rims and add prepared two-piece lids. Process five minutes in boiling water bath.