On our mountain climbing adventures, we sometimes forage some local berries that are native to the Northwest called salmonberries. The last time we forage the salmonberries, I turned them into a sweet syrup that would be delicious on pancakes! Any berry could be substituted although you may need to adjust the sweetness depending on the berry. The salmonberries are mostly tart with a little sweetness. When you are done cooking the syrup be sure to strain it because the seeds in the salmonberries are very hard and not something you want in a syrup.
The recipe is below. The photos are of my finished syrup and the cooking process.
recipe by: Julie Hodges
- salmonberries washed
- 6 cups sugar (2/3 of the amount of berries)
- 1 TBSP. lemon juice
Measure the salmonberries and combine with two-thirds of that amount with sugar. (In my case I used 6 cups of sugar.) Then add the lemon juice. Cook over medium heat and stir constantly. Bring the sugar mixture to a boil. Cook until the sugar caramelizes and thickens. Strain out the seeds and bottle. Turn the bottles upside down with the lid on tight and allow to completely cool before flipping upright. Keep refrigerated.
recipe and photos by Julie Hodges