I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool.

Be sure to ask this on the Cooking forum, which is far more active Here is a link that might be useful: Cooking forum

Those sound so good! Here is a recipe I have saved to try. Not apple, but it is German! PEACH KUCHEN 2 c. sifted flour 1/4 c. sugar 1/2 tsp. salt 1/4 tsp. baking powder 1/2 c. butter 9 or more peach halves, fresh or canned 1 tsp. cinnamon 2 egg yolks 1 c. heavy cream Preheat oven to 400 degrees. Sift flour, 1/4 cup sugar, salt and baking powder into a bowl. Cut in butter, using two knives, until the consistency of corn meal. Pack into an ungreased square pan (8 x 8 x 2 inches) pressing against bottom and sides. Arrange the peach halves, cut side up, in three rows of three or three rows of four, depending upon the size of the fruit. In a small bowl combine the 3/4 cup of sugar with the cinnamon. Sprinkle sugar evenly over the fruit. Bake for 15 minutes. In a small bowl heat the egg yolks, stir in the heavy cream. Remove the Kuchen from the oven after the first baking period. Pour the cream mixture evenly over the fruit and return to the oven for 30 minutes. Remove from oven and cool in pan. To serve: Run a thin knife or spatula along the edge to loosen the crust. Cut Kuchen in serving pieces and remove piece by piece.

Tami, no, I don't like jam, jelly or preserves made here, in the US. They're extremely sweet for me. I couple of days ago, I got some fresh strawberries, slided them up and put in a saucepan. I added a pinch of salt and enough sugar to my taste; then, simmered until fruits soften and sugar melted. No water was added. The sauce came out thick enough. I used that over the pancake and it was wonderful! Lou, I went to Walmart and exchanged the Karo syrup to the dark one. While I was there, I looked up for the Karo Pancake Syrup, Walmart didn't have it. Kroger or local grocery stores may have it but I haven't had the time to make that trip. I think I'm going to stick with the fresh fruits simmered in a bit of sugar, (depending how sweet the fruits are). This stuff seemed to become addicting somehow. I'm going to try it over some bisquits. too