How To Make Syrup
Adding syrup to canned fruit helps to retain its flavor, color and shape.
It does not prevent spoilage of these foods. The following guidelines for preparing
and using syrups offer a new "very light" syrup, which approximates the natural
sugar content of many fruits. The sugar content in each of the five syrups
is increased by about 10 percent. Quantities of water and sugar to make enough
syrup for a canner load of pints or quarts are provided for each syrup type.
Preparing and using syrups.
Measures of Water and Sugar
For 8 Half- Pint, 7 Pint or 4
Quart Load |
| Syrup Type |
Approx. % Sugar |
Cups Water |
Cups Sugar |
Fruits commonly packed in syrup* |
| Very Light |
10 |
6 1/2 |
3/4 |
Approximates natural sugar level in most fruits and adds the fewest calories |
| Light |
20 |
5 3/4 |
1 1/2 |
Very sweet fruit. Try a small amount the first time to see if your family
likes it. |
| Medium |
30 |
5 1/4 |
2 1/4 |
Sweet apples, sweet cherries, berries, grapes. |
| Heavy |
40 |
5 |
3 1/4 |
Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches,
pears, plums |
| Very Heavy |
50 |
4 1/2 |
4 1/4 |
Very sour fruit. Try a small amount the first time to see if your family
likes it. |
*many fruits that are typically packed in heavy syrup are excellent and tasteful
products when packed in lighter syrups. It is recommended that lighter syrups
be tried since they contain fewer calories from added sugar.
Procedure: Heat water and sugar together. Bring to a boil
and pour over raw fruits in jars. For hot packs, bring water and sugar to boil,
add fruit, reheat
to boil, and fill jars immediately.
Other sweeteners: Light corn syrups or mild flavored honey
may be used to replace up to half the table sugar called for in syrups.
