Maple Walnut Syrup

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. 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.
  3. LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. 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.
Maple Walnut Syrup | Maple Syrup Recipe - Ball® Fresh Preserving is rated 3.7 out of 5 by 6.
Rated 5 out of 5 by from Yum I make this every year, and gift is as holiday gifts. Rave reviews every time. Best use: Slice the top off a brie cheese wheel, pour on the maple walnut syrup, bake until warm, bubbly, and cheese is melty. Oh. My.
Date published: 2016-11-30
Rated 5 out of 5 by from Excellent Recipe but with slight changes This was my first time using this recipe and I'm pleasantly surprised how good this turned out. I wanted to surprise someone who LOVES wet walnuts on their ice cream so I opted to try making it by hand rather than buying it from the store. Since others noted that they cooked the mixture too long and it became candy, I opted to skip the step of reducing the liquid before adding the nuts. Ultimately after the bringing the syrups and sugar to a boil I added my walnuts (which I also gently toasted) and cooked the mixture for approximately 8 minutes on medium heat. This was enough time for my syrup to have a nice viscosity, perfect for desserts!
Date published: 2016-07-04
Rated 5 out of 5 by from Love this recipe I have made this several times and it is a big hit with everyone. We use it on ice cream and it is delicious. I give it as gifts and everyone loves it that receives it. They put in Christmas requests for it.
Date published: 2015-12-11
Rated 2 out of 5 by from Mine turned out like candy, also After reading the other reviews, I cut the cook time from 15 minutes to about 12 minutes. It was fine until it started to cool, then it was so thick and sticky I could barely clean it off my funnel! I'm hoping it will at least be useable if I warm it before serving. The flavor was good, though, so I gave it two stars. Ball, how short can the cooking time be cut to ensure the recipe safety?
Date published: 2015-07-18
Rated 3 out of 5 by from Is this safe according to current guidelines? NCHFP has removed nut meats from their website and publications due to risk of Salmonella, is this recipe still considered safe? If so, why? And can it be canned in larger jars? Thank you. http://preservingfoodathome.com/.../where-did-the-nut.../
Date published: 2014-12-07
Rated 2 out of 5 by from I made Candy!!!!!! I made this according to the recipe and it turned into candy. Next time I will not cook it so long! Very frustrated, considering the ingredients are not cheap! Be careful with your batch.
Date published: 2014-08-21
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