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Extension > Food > Food Safety > Preserving and Preparing > Canning > Canning Berry Syrup

Canning Berry Syrup

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

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.

Recipe

Yield: About 9 half-pints.

Procedure

  1. 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).
  3. 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 4½ to 5 cups.
  4. Combine the juice with 6¾ cups of sugar in a large saucepan, bring to boil, and simmer 1 minute.
  5. 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.
  6. Remove from heat, skim off foam, and fill into clean half-pint or pint jars, leaving ½ inch headspace.
  7. Adjust lids and process.

Recommended process

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