Thanks Jerry, but standing next to me you look sort of "thin". You need to get some food in you bud. lol
The syrup.....
3 quarts of berry juice, strained very well;
2 cups of sugar;
2 cups of white corn syrup.
Stir well and pour into a deep 6 or 8 quart kettle. Put on medium high heat stirring often until the mixture begins to boil, then lower the heat to keep it "just" simmering until the amount is reduced by one half. Test the syrup by dipping a metal tablespoon into it and removing it. Allow to cool a few seconds. If the syrup on the spoon moves about like maple syrup its done. I heat canning lids in very hot water and pour the syrup into pint jars, add the lid and invert the sealed jars for a couple minutes on a towel on the countertop. When all are filled and sealed stand the jars up-right and allow to cool completely. Test the lids for a good seal after 24 hours, then store in a dark, cool cupboard or pantry area where minimal light is available.
Keep opened syrup in the fridge until used up.
Try this on vanilla ice cream....you'll throw chocolate syrup out in the trash.
For the BBQ sauce, use a full pint of the syrup and mix with a 16 ounce jar of your favorite bbq sauce and simmer slowly until its as thick as you like your bbq sauce. I add some hot pepper to mine....just enough to light things up a hair. This is exceptional on pork and on chicken. If you want a super taste treat, grill some turkey thighs and baste them with this. Pass the paper napkins cause you'll be drooling.
Really though, nothing on this earth is quite as good as a pile of pancakes or a waffle or two on the plate lathered with real butter and sopped with this berry syrup. Take two napkins for this.....
