Quantity: 9 half-pints

Jar size: Pints or half-pints

Ingredients:

Select 6½ cups of fresh or frozen fruit. 

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (5 to 10 minutes). 

3. Strain hot through a colander and drain until cool enough to handle.

4. 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.

5. Combine the juice with 6¾ cups of sugar in a large saucepan, bring to boil, and simmer 1 minute.

6. 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.

7. Remove from heat, skim off foam, and fill into clean half-pint or pint jars, leaving ½-inch headspace. 

8. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

9. Process in a boiling water canner or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner

Source:

So Easy to Preserve, 6th edition, 2020