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Maple Cinnamon Pecan Honey Syrup

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“This is a good syrup with a little different flavour. It does not need to be canned for finishing, just keep syrup in jar with a lid in the refrigerator. Processed in boiling water bath, it will keep for a year, if you don't process the syrup in canning jars it will keep in the refrigerator for a month or so. This is great on pancakes or on My Favourite French Toast, My Favorite French Toast, and is also delish as a dessert sauce.”
READY IN:
20mins
YIELD:
3 half pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine syrup, honey, and cinnamon in a saucepan.
  2. Bring to a boil.
  3. Reduce heat, stir in vanilla and pecans, simmer 5 minutes.
  4. Ladle hot syrup into hot sterilized jars, leave 1/4 inch headspace.
  5. Adjust 2 piece lids, process in boiling water bath (BWB) for 10 minutes.

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