Canning Berry Syrup

Canning Berry Syrup

Prep Time: 0

Yield: 0

Canning Berry Syrup

Ingredients

Instructions

  1. 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.

    Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice. Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (5 to 10 minutes). Strain hot through a colander and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth or jelly bag. Discard the dry pulp. The yield of the pressed juice should be about 4-1/2 to 5 cups. Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring to boil, and simmer 1 minute. 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. Remove from heat, skim off foam, and fill into clean half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.

    Table 1. 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
http://www.culinarycafe.com/2009/08/17/Canning-Berry-Syrup/