What is Fruit Syrup?

So Easy to Preserve by Andress and Harrison (2014) states a good quality syrup balances sugar, acid, and fruit with the addition of lemon juice. To make a fruit syrup, start with a tested and approved recipe. So Easy to Preserve, USDA Complete Guide to Home Canning, National Center for Home Food Preservation, and Penn State Extension's Let's Preserve: Blueberries are great places to get started.

The syrup should be pourable. Enjoy fresh fruit flavors year-round. Use syrups in a variety of ways, such as:

• Crepe, waffle, pancake, and ice cream garnish
• Add-on in a smoothie, a hot or cold beverage, or baked good
• Mix into yogurt or hot cereal
• Create a marinade or sauce for cooking

Preparing the Juice

When preparing to make about two half-pint jars of syrup, start with 3-4 cups of fresh or frozen fruit. This amount should yield about 1½ to 2 cups of juice. Select fruits when they are peak quality and for berries, select ripe, not underripe berries. Always wash chosen fruit under cool running water, then remove caps and stems, if necessary. Crush the berries before heating. Bring mixture to a boil, then let simmer for one to two minutes. Extract the juice. If the berries are juicy, consider crushing and extracting juice without heating.

To make two half-pint jars of Berry Syrup

1. Start with clean countertops and utensils. Wash hands for 20 seconds and dry with a single use paper towel.
2. Combine 1¼ cups prepared berry juice (strawberry, blueberry, raspberry, blackberry), 1½ cups sugar, ¼ cup corn syrup, and 1 Tablespoon lemon juice in a saucepan.
3. Bring liquid to a rolling boil and let boil for one minute.
4. Remove from heat and skim off foam.
5. Fill the half-pint jars, leaving ¼ inch headspace.
6. With a damp paper towel, wipe the edges of the jars and adjust lids.
7. Process jars for 10 minutes in a boiling water bath.

Pay close attention to cooking time. Excess boiling time can destroy pectin, flavor, and color.

Prepare Jars

Recommendations for home canning include standard mason jars, metal screw bands, and a flat metal disk lid with a sealing compound. If the processing time for a fruit syrup is less than 10 minutes, sterilize the jars in a boiling water bath canner. Let's Preserve: Basics of Home Canning provides additional information.

Storing

For storing, remove the screw band. It may be necessary to wash or rinse the jars. Label and date finished products before storing them in a clean, cool, dark, and dry place. With proper storage, the jars will retain high quality for at least one year. When opened, store canned syrups in the refrigerator and use them within one month. 

References

• LaBorde, L.; Zepp, M.; & Hirneisen, A. (2023, March 1). "Let's Preserve: Basics of Home Canning". Penn State University.
• LaBorde, L.; Zepp, M.; & Hirneisen, A. (2023, April 13). "Let's Preserve: Blueberries". Penn State University.
• National Center for Home Food Preservation. (n.d.). Berry Syrup. University of Georgia.