Michigan State University Extension
Preserving Food Safely - 01600837
10/13/97

### BERRY SYRUP

          Juices  from fresh or frozen  blueberries,  cherries,

    grapes,
     raspberries  (black or red), and  strawberries  are

    easily
    made into toppings for use on ice cream and pastries.

          YIELD:   About 9 half-pints.

          PROCEDURE:   Select  6- l/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-l/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  hot

    half-pint
    or pint jars, leaving 1/2-inch headspace.  Adjust

    lids
    and process.

                RECOMMENDED PROCESS TIMES FOR BERRY

                 SYRUP IN A BOILING-WATER CANNER

    Style
                  Process Times at Altitudes of

    of
           Jar      0-             1001-            over

    Pack
         Size     1000 ft.       6000 ft.         6000 ft.

    Hot
       Half-pints  10 min.        15 min.          20 min.

    Hot
        Pints      10             15               20

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