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Bunchberry Syrup

A gently flavored wild-berry syrup. Cook the berries with water, strain, then simmer the juice with sugar and lemon until slightly thickened. Great for pancakes, waffles, desserts, lemonade, and cocktails.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Preserving, Syrup
Cuisine wild fruit

Equipment

  • Medium pot
  • Fine sieve or cheesecloth
  • Heatproof bowl or measuring jug
  • Ladle and funnel
  • Sterilized bottles or jars with lids
  • Kitchen thermometer optional
  • Jar lifter or tongs

Ingredients
  

  • 4 cups bunchberries Cornus canadensis, washed
  • 2 cups water
  • 1½ cups sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Cook the berries: Combine berries and water in a pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the berries soften.
  • Strain the juice: Pour through a cheesecloth-lined sieve into a bowl. For a clearer syrup, let it drip without pressing; for more yield, press lightly.
  • Make the syrup: Return the measured juice to a clean pot. Add sugar and lemon juice. Stir over medium heat until the sugar fully dissolves.
  • Simmer to thicken: Keep at a gentle simmer for 12–15 minutes until lightly syrupy (about 103–104 °C / 217–219 °F), stirring occasionally and skimming foam.
  • Bottle: Ladle the hot syrup into hot, sterilized bottles or jars. Wipe rims clean and seal. Let cool on a towel.

Notes

  • Use: 1–2 tablespoons per glass of cold water for lemonade, or drizzle warm over pancakes, waffles, porridge, and ice cream.
  • Flavor: Bunchberries are mild; lemon brightens the taste. For a deeper note, replace up to ¼ of the sugar with maple syrup and simmer a little longer.
  • Clarity vs. yield: No pressing → clearer, brighter syrup. Light pressing → more volume and a deeper color.
  • Storage: Refrigerate and use within 4–6 weeks. For pantry storage, process sealed bottles in a gently boiling water bath for 10 minutes (add 5 minutes above ~300 m / 1000 ft). Store in a cool, dark place. Refrigerate after opening and use within 2–3 weeks.
  • Safety: Work with clean, sterilized containers. Discard any bottle that shows off odors, gas, or mold.

Using the pressed Fruits

Fruit Leather:
Preparation: Spread the leftover fruit pulp thinly on a baking sheet lined with parchment paper. Dry it at a low temperature (about 50°C) in the oven or a dehydrator for several hours until it reaches a leathery consistency. Cut the dried fruit leather into strips and roll them up. This fruit leather is a healthy and durable snack that can be stored for a long time..
Marmalade:
Preparation: Reheat the pressed fruits with some water and sugar until a thick mixture forms. Puree the mixture and strain it through a sieve for a smooth consistency. Add more sugar if necessary to adjust the taste. This marmalade is excellent as a spread or filling for baked goods.