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HOMEMADE SYRUP 
2 c. sugar (white or brown)
1 c. water
2 tsp. maple flavoring

Stir to dissolve sugar. Bring to rolling boil and boil for 3 minutes.

RASPBERRY SYRUP OR FRUIT JUICE SYRUP:

2 c. sugar (white)
1/2 c. raspberry juice
1/2 c. water

Stir to dissolve sugar. Bring to rolling boil and boil for 3 minutes.

Note: Syrup can be made from juice left after making a pie or freezing fruit. Excellent for pancakes, waffles, or ice cream.

PEACH:

When removing skins for canning, save the skins, pits, and any pieces of fruit that breaks off. Place all of it into a kettle and add water to top of fruit. Bring to boil and boil for 3 minutes. Strain through colander and measure juice.

For each cup of juice, add a cup of water. For each cup of this mix, add 2 cups sugar. Boil 3 minutes or to 215 degrees on candy thermometer. Extra amounts can be put into sterile jars and sealed. Very good in the middle of winter on your breakfast goodies!

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