Maple Walnut SyrupMakes about 4 (8 oz) half pints
Serve this maple syrup warm over pancakes or Belgian waffles for a traditional but special breakfast or brunch.
Level of Ease:Easy
Preserving Method:Waterbath Preserving
You Will Need:
- 1-1/2 cups corn syrup
- 1 cup pure maple syrup
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 cups walnut pieces
- 4 (8 oz) half pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE corn syrup, maple syrup and water in a stainless steel saucepan. Add sugar and heat over medium, stirring until dissolved. Increase heat to medium-high and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring constantly, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 minutes.
- LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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