Canning Berry Syrup
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.
- Select 6½ 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 mixture through a colander into another container. Cool. 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 4½ to 5 cups.
- Combine the juice with 6¾ 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 ½ inch headspace.
- Adjust lids and process.
- Process in boiling water bath: 10 minutes for altitudes 0-1,000 feet; 15 minutes for altitudes 1001-2000 feet.
- Blueberry Syrup
- Blackberry Syrup
- Chokecherry Syrup
- Pincherry Syrup
- Pick Your Own Berries
- National Center for Home Food Preservation: Selecting, Preparing and Canning Fruit.
Revised by Suzanne Driessen 2016