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Fruit and Berry syrups from any fruits


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Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency.

 

To Prepare Fruit Puree:

Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

 

SYRUPS MADE WITH PUREE

4 cups puree

4 cups sugar

1/2 package or less powdered pectin (if desired)

3 or 4 Tbsp lemon juice (if desired)

 

1. Mix puree, sugar, pectin and lemon juice.

2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and cool.

6. Check lids, label, and store in cool, dry place.

 

To Prepare Fruit Juice:

Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

 

SYRUPS MADE WITH JUICE

4 cups juice

4 cups sugar

1/4 cup lemon juice (if desired)

1/2 package or less powdered pectin (if desired)

 

1. Mix juice, sugar, lemon juice and pectin.

2. Bring to boil and boil 2 minutes.

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and let cool.

6. Check lids, labels, and store in cool, dry place.

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Thanks for that recipe using only sugar with the pectin optional.

 

Violet, I've been noticing a disturbing trend in the Ball Blue Book--the use of corn syrup for fruit syrups. Many of the new recipies call for corn syrup! I'm allergic to this so I have substituted "simple syrup" made from sugar and water for the corn syrup. My extension service says this would be okay. But they don't teach canning so sometimes I don't trust them! LOL

 

The only pectin I can use is Pamona's. The others all contain corn products such as dextrose or maltodextrin or corn syrup solids.

 

Along the same lines, the Ball Blue Book says if you want thicker syrup, just can with sugar then cook with cornstarch when you serve it.

 

Hubby and I had blueberry syrup today made with just sugar (and using a Ball Blue Book recipe that thankfully only called for sugar) which turned out just lovely. Fruit syrups are thin usually, but I didn't feel it needed any thickening at all. Hubby likes it so he can mix it in drinks. He was making some blueberry concoction last night--pretty color! (I don't drink alochol so it tasted icky to me, LOL)

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Originally Posted By: Violet
SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.

Why didn't I see this yesterday when I wrote my question about thicker syrups/thinner sauces? This totally addresses my question! thanks
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Ferretma, I posted it to help you out last night after I saw your post.

I do add the petin to mine. I use a thermometer, as 220 would be jelly, but 218 is syrup.

I do not want to add high fructose corn syrup to mine, either !

Besides it being so expensive, I still don't want to eat it. So many bad things being said about it these days.

Thickening after you open it is also a good idea if you want it thicker after you can it.

I love Pomona's pectin, too. I think I would be wise to order some more.

Hope you all enjoy the recipe. This makes a lovely gift, too !

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Originally Posted By: Violet
Ferretma, I posted it to help you out last night after I saw your post.
I do add the petin to mine. I use a thermometer, as 220 would be jelly, but 218 is syrup.

Well, at least I'm not blind (I thought I looked in the recipes!) girl

That's a mighty fine line between 218 and 220 but I'll try it out and let you know! Thanks!
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  • 1 year later...

I've added arrowroot to my fruit to make syrups when making it fresh. I don't see any problem in doing so after it's canned and when you are making it (if you like warm syrup that is. I do!) Just add a small amount to some warm water, stir till dissolved, then add to your heating syrup or fruit. It will thicken it up to the consistency you want.

 

I don't like putting corn syrup in anything either.

 

Hope this helps.

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