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

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Canning Berry Syrup

William Schafer

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. 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 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.
  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


Revised by Suzanne Driessen 2016

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