Crowberry Syrup is a traditional American recipe (from Alaska) for a classic pouring syrup made from a blend of cowberry juice and sugar that can be stored in jars, processed and stored for several months. The full recipe is presented here and I hope you enjoy this classic American version of: Crowberry Syrup.
Combine the crowberry juice, sugar and lemon juice in a saucepan. Heat gently and cook until the mixture reaches 71°C as measured on a confectioners' thermometer (make certain the mixture does not boil). You can use this syrup immediately as a pouring syrup for waffles, pancakes, ice cream and dessert. If stored in a sterilized jar the syrup will keep in a refrigerator for up to 6 months.
To store long-term, pour the syrup into sterilized jars. Seal with a lid (you should have about 500ml syrup). Place the jars in a boiling water bath and process for 5 minutes.
You can store in a cool, dark, cupboard for a whole winter.
