How to make an easy and quick maple syrup in a can at home

The next time you are in need of a quick syrup to use for your pancakes, syrup can, custard or ice cream, you will want to try the Maroon Bell Reservoir, located in Monroe, Louisiana.

The Maroon bell is a beautiful, circular, 1.6 acre lake with about a thousand feet of lake bed.

For this article, I will show you how to make a simple syrup in the Maroons Reserve, and then how to do the same thing at home.

If you want to make the syrup at home, follow the directions on the label.

If you are making it at the Marons Reservoir or in a large, open-air canning plant, make sure that the temperature of the water is between 65-75 degrees F. The syrup is not supposed to be hot.

You can add water if you want a higher temperature, but make sure it is in the boiling point of water before you add it to the pot.

The Maroon bells syrup is very flavorful and you will probably like it.

Ingredients: 2 cups maple syrup (you can substitute a sweetener of your choice) 2-4 tablespoons water 1/2 teaspoon salt 2-3 pounds of frozen blueberries or frozen cranberries (about 1 1/4 cups) 3 cups water 1 teaspoon sugar (I use Stevia) 1-2 tablespoons salt 1-3 tablespoons water Method: Pour the syrup into a small saucepan, cover, and bring to a boil over high heat.

Reduce heat to low, cover and simmer until the syrup is reduced by about a quarter cup, about 3-4 minutes.

Add the berries and the remaining water to the saucepan and boil over medium heat until the berries are completely dissolved and the syrup has thickened, about 10 minutes.

Allow to cool completely before pouring into a saucepan or strainer.

When the syrup reaches the desired temperature, you can strain it into a colander and use it for whipping cream.

The maple syrup can also be used to make ice cream.

You will need to keep the syrup in its refrigerator to use in this recipe. Enjoy!