Fruit Syrups

Selecting, Preparing and Canning Fruit

Berry Syrup

The one I did is Strawberry.  Turned out delicious.  This little bit was left over so I had to try it.

Juices from fresh or frozen blueberries, cherries, grapes, raspberries (black or red), and strawberries are easily made into toppings for use on ice cream and pastries.
Yield: About 9 half-pints.

1. Procedure: Select 6½ cups of fresh or frozen fruit of your choice. Wash, cap, and stem fresh fruit and crush in a saucepan. 
2. Heat to boiling and simmer until soft (5 to 10 minutes).

1. Strain hot through a colander and drain until cool enough to handle. 
2. Strain the collected juice through a double layer of cheesecloth or jelly bag. Discard the dry pulp. 

1. The yield of the pressed juice should be about 4½ to 5 cups.
2. Combine the juice with 6¾ cups of sugar in a large saucepan, bring to boil, and simmer 1 minute. 

1. To make a syrup with whole fruit pieces, save 1 or 2 cups of the fresh or frozen fruit, combine these with the sugar, and simmer as in making regular syrup. 
2. Remove from heat, skim off foam, and fill into clean half-pint or pint jars, leaving ½-inch headspace. 
3. Adjust lids and process according to the recommendations in the table below.

Table 1. Recommended process time for Berry Syrup in a boiling-water canner. 

Recommended process time for Berry Syrup in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	10 min	15	20

Turn off heat and wait 5 minutes before taking jars out of canner.  Place on a towel to cool for 24 hours.  Label and Store.

This recipe was obtained from the NCHFP website