This Maple Walnut Syrup is a delicious, classic syrup that makes a wonderful gift.
Notice that there’s no acidity in the ingredients at all. Instead, the recipe relies on an over-the-top high sugar content to make the product safe by reducing water activity. It serves as a good example of one of the rare, small number of recipes that wouldn’t be safe to make a reduced-sugar version of. So besides being a delicious, once a year treat you may want to afford yourself, it’s also a good learning exercise.
Note, though, that it can be quite expensive to make this owing to the cost of the ingredients, which are not cheap anymore. So there’s another reason this would be an occasional treat, besides the eye-popping number of calories! So just enjoy when you do have it to hand!
The recipe
Jar size choices: Quarter-litre (½ US pint)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (½ US pint) jars
Headspace: 1 cm (¼ inch)
Processing time: 10 minutes
Maple walnut syrup
Ingredients
- 375 ml corn syrup (1 ½ cups / 12 oz)
- 250 ml maple syrup (1 cup / 8 oz)
- 125 ml water (½ cup / 4 oz)
- 100 g sugar (white. ½ cup / 4 oz)
- 250 g walnut (pieces. 2 cups / 8 oz)
Instructions
- In a large saucepan off the heat put the corn syrup, maple syrup and water. Stir.
- Add the sugar and stir until sugar dissolves.
- Put on stove, and bring to a boil, stirring frequently.
- Reduce to a simmer, and simmer uncovered for about 15 minutes until it has reduced and thickened a bit. Stir frequently. Don't overcook or you will get a taffy.
- Stir in walnuts, simmer another 5 minutes.
- Ladle into quarter-litre (½ US pint) jars.
- Leave 1 cm (¼ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
Notes
Nutrition
Reference information
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
Recipe Source
Source: Maple-Walnut Syrup. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 130.
Modifications made: None.
Nutrition information
Serving size: 2 tablespoons
Per 2 tablespoons: 133 calories, 1 mg sodium
Weight Watchers PointsPlus®: Per tablespoon, 2 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Pasha
What a fantastic idea…. looking forward to surprising my husband with this one. Thank you!
Amelia
I cannot use corn syrup due to an autoimmune reaction to corn products (part of what got me to start canning – corn hides in almost everything!). Are there safe substitutes? I make cane sugar invert syrup at home to substitute in recipes and it’s thicker than corn syrup so it’s probably sugary enough, but of course one doesn’t want to assume when it comes to canning.
Healthy Canning
In terms of functionality, English Golden Syrup would certainly do the trick as a substitute. In terms of getting Ball to give the nod for that substitution? The chances are probably zilch, because they wouldn’t even know what Golden Syrup was. (Mind you, they did release a version of the Ball Blue Book for England, where corn syrup is a complete unknown — it would be interesting to see what they listed as the ingredient for this recipe in that edition.)