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Homemade pancake syrup


Today I was in the mood for French Toast…so what’s the problem you say? Well I don’t have any pancake syrup! It’s on my list of things to buy at the grocery, when I go.. but the weather is soooo cold outside and I am stuff inside the last four days with this cold and cough.. but, I still have a hankering for French what is a girl to do?

Well…everytime I eat french toast, or pancakes.. I am taken back to my youth… when dad was cooking breakfast and we had NO syrup ..he made his own.. he grew up with homemade pancake syrup his mother made…from a recipe her mother made.. and now I am proud to say…I make and can! Now I can share my delious pancake syrup with those I love..thanks to my dad…who has passed…and I miss dearly…thank you Dad…I love you…

Pancake syrup that you make yourself is really easy peasy… and very tasty…in a pinch I made it ofter as a young mother.. but never made a large amount, nor tried to can it..that is until, today…


8 cups of sugar

2 cups brown sugar

3/4 cup of honey or Agave syrup

4 Cups water

2 Tab Real Vanilla

2 Tab Maple flavoring

pinch of salt ( if desired)

Place sugars and water into a heavy duty pot. Over low heat stirring constantly. Once sugar has disolved place lid on pot and let simmer for 4-5 not remove the lid..leave it alone(this will help with cystalization in the processed jars..even if it does crystalize don’t worry it does not hurt the finished product..just stir once you open the jar..)

Next, take off the lid..and stir ..let simmer for 15-20 minutes…remove from this point you can put into your sterlize jars..seal and water pack for 15 minutes..or the syrup is ready to use and you can put into your old pancake syrup jar..or other convente container and place in the frig..
* Option two: Instead of using the white can replace that completely with Agava syrup or honey..continue with the rest of the ingredients and directions.

I hope you enjoy providing homemade pancake syrup with you family…and make it a family tradition on a lazy Snow day…or other day worthy of pancakes and french toast!



* NOTE: If you do not have Agava syrup or honey , you do not have to add this. I think it helps it to pour more’s up to you


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This jelly makes me HAPPY! HAPPY! Yes I know that sounds silly.. but this is one of the BEST Jelly’s I have made to date! And it was soooo easy ! Anyone can do it! Even if you have never canned before you can do this!!!

It would make wonderful Christmas present’s! Now I have canned my shared of Jam’s and Jelly’s that’s for sure ..but this one takes the cake! It is a blueribbon winner if you ask me! The ease of this Jelly is crazy good!!
This recipe if from the University Of Georgia…So Easy to Preserve book! You can purchase the book on their website for $18.00 or at Amazon for like $34.
I am telling you anyone can make this!!!
Here is what you will need;
Two very large pots.. One is for processing the jars in, and one to sterlize the jars in…
one dozen half pint could use 4 oz jars too! ( Walmart has a canning section..check there!)
tongs or something to life the jars in and out of the water..
Towel Folded in half to lay on the counter top , to place your jars on once they are out of the canner
Liquid pectin.. again WalMart
Liquid Lemon Juice
6 oz frozen Orange Juice ( thawed)
I doubled this recipe.. and it made me 8 half pints amd 4 – 4 oz jars
I wanted to give this as I doubled it.. you may want to just make a regular batch..
Here we go!
Making Jams and Jellies
Orange Jelly
made from frozen concentrated juice
with liquid pectin

3¼ cups sugar
1 cup water
3 tablespoons lemon juice
1 pouch liquid pectin
1 six-ounce can (¾ cup) frozen concentrated orange juice
Yield: About 4 or 5 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

To make jelly. Stir the sugar into the water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add lemon juice. Boil hard for 1 minute. Remove from heat. Stir in pectin. Add thawed concentrated orange juice and mix well.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Process for 5 min


This document was adapted from “How to Make Jellies, Jams and Preserves at Home.” Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

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