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LOCATION: Recipes >> Preserving >> Berry Syrup 06

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Berry Syrup
Yield: About 9 half-pints.

4 1/2- 5 c berry juice from fresh or frozen blueberries, cherries,
grapes, raspberries (black or red), and strawberries
6 3/4 cups sugar

Select 6-1/2 cups of fresh or frozen fruit of your choice. Wash,
cap, and stem fresh fruit and crush in a saucepan. Heat to boiling
and simmer until soft (5 to 10 minutes). Strain hot through a
colander and drain until cool enough to handle. 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 4-1/2
to 5 cups. Combine the juice with 6-3/4 cups of sugar in a large
saucepan, bring to boil, and simmer 1 minute. 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.
Remove from heat, skim off foam, and fill into clean half-pint or
pint jars, leaving 1/2-inch headspace. Adjust lids and process
according to the recommendations.

Recommended process time for Berry Syrup in a boiling-water canner.

Process Time at Altitudes of

0 - 1,000 ft- 10 min

1,001 - 6,000 ft- 15 min

Above 6,000 ft- 20 min


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