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Mulberry Ginger Syrup

Delicious on waffles, pancakes, French toast and anything else you'd like.
Course Syrup
Cuisine All-American
Keyword crystallized ginger, mulberry, syrup
Author Lynn / Turnips 2 Tangerines


  • canner, jars, lids and rings


  • 6 cups mulberry juice
  • 1 ounce thinly sliced crystallized ginger
  • 9 cups sugar


  • Send mulberries through a food mill to remove seeds and excess pulp.
  • Combine mulberry juice, ginger and sugar in a large saucepan.
  • Bring to a full rolling boil, boil for 1 minute, skim foam off the syrup and discard.
  • Remove from heat and fill jars leaving 1/2-inch head-space.
  • Wipe rims of jars clean with a warm wash cloth. Place lids on jars and tighten rims.
  • Process in a boiling water canner for 10 minutes.
  • Remove jars carefully with a jar remover.
  • Place hot jars on counter top.
  • As jars cool you'll hear a "ping" when the jars seal.
  • Leave undisturbed for 24 hours.