Making simple syrup with juice from the Mehu-Liisa steam juicer from Finland is such a simple process. All I needed for my Blue-Ginger Simple Syrup was juice, ginger, and sugar. I picked up some ginger juice to add since I didn’t juice the blueberries with any added ginger. It’s fairly expensive but a little goes a long way. Detailed instructions follow. Please watch this short how-to video for visual instructions:
1 quart blueberry juice from the Mehu-Liisa steam juicer
4 cups sugar
1-3 TB of ginger juice
heavy bottomed 4 quart pot
8 one-cup canning jars
rings, lids, and bands to cover (labels if desired)
atmospheric steam canner or water bath setup
Clean your jars in hot soapy water and rinse well. Set aside. Boil your lids and rings for five minutes. Set aside and leave in hot water till needed. Fill the base of your steam canner with water and set the rack inside.
Bring the juice slowly to a boil. Add the sugar and whisk until it has dissolved. Bring the juice back to a boil, add the ginger juice, and simmer for 5 minutes, whisking steadily to avoid scorching the liquid.
Remove syrup from heat. Set up the canning jars in a safe, convenient location with lids, rings, and bands at the ready. Carefully fill each jar to 1/2 inch of the lip of the jar and place lids on top, just finger tight (not too tight or they may break in processing).
Place the jars in your steam canner and follow the steps laid out in this post: steam canning procedure. Process for 5 minutes. When jars have sat after processing for an additional 5 minutes, carefully remove the canner lid (tip the top toward you so steam escapes out the back) and place the jars on a draft-free counter to cool. Don’t worry about excess water on jars or lids, it will evaporate as they cool. Keep the jars as level as possible at all times.
The syrup can be used in many ways: topping for pancakes, waffles, and ice cream; added to water, seltzer, sparkling water, and mineral water; and used to make cocktails and to flavor champagne and beer. Have fun and enjoy!