Print Friendly Recipe
- Two methods of making fruit syrups
- Joyce Anderson
- Fruit juices left over from canning or sound ripe fruit
- If using juices left over from canning, measure juice, pour into heavy pot.
- Add, same amount of sugar as you have juice.
- Heat slowly to simmering point, do not boil.
- Simmer until syrup begins to thicken, slightly.
- Pour into clean, jars within 1/2 inch of top of jar.
- Put on cap, screwing band tight.
- Process for 20 minutes in boiling water bath (water in bath should be simmering at 180 degrees) or...
- check your pressure cooker for directions (if any) on processing juices or syrups.
- If using fresh fruit:
- Crush fruit.
- Add small amount of water.
- Heat slowly to simmering point. Simmer until fruit is soft.
- Strain through a double thickness of cheesecloth.
- Measure juice.
- Add equal part sugar.
- Bring to a simmering point.
- Simmer until syrup begins to thicken slightly.
- Pour into clean jars within 1/2 inch of top of jar.
- Process 20 minutes in hot water bath - water should be simmering (not boiling) at 180 degrees (80 C.).
- These instructions come from an ancient Kerr cookbook. There is no
instructions for using a pressure cooker to process - so syrup might not be
able to be processed in a pressure cooker. Consult the instructions to your
pressure cooker before attempting. I have had great success with this recipe
using cherry, raspberry and strawberry juices left over from canning.
Store in refrigerator after opening. Syrup will turn to sugar if left long
enough. Heat in microwave, stirring between heating, to bring it back to
original form. Be careful. Hot syrup burns easily and quickly.
Not recommended for children.
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