Berry Syrup

  

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 paper towel; apply two-piece metal canning lids.

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

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Half-pints or Pints        

10 min

15 min

20 min

Source: National Center for Home Food Preservation




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