Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Use these directions only for the fruits explicitly listed by NCHFP: blueberries, cherries, grapes, raspberries, or strawberries.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Half-Pint or Pint Jars
- Headspace
- 1/2 inch
- Processing time
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Original source. Use these directions only for the fruits explicitly listed by NCHFP: blueberries, cherries, grapes, raspberries, or strawberries.
Preparation timeline
- Prepare clean jars, cookware, and ingredients.
- Extract and strain juice from an approved fruit, combine it with the tested sugar amount, boil as directed, and fill hot.
- Fill half-pints or pints, leaving 1/2 inch headspace.
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Equipment
Boiling-water canner, nonreactive cookware, preparation tools, jar lifter, and half-pints or pints.
Visual method guide
- Prepare: Follow the source-specific preparation.
- Pack: Hot pack; 1/2 inch.
- Process: 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
- Check: Discard any product showing spoilage.
Safety essentials
Use these directions only for the fruits explicitly listed by NCHFP: blueberries, cherries, grapes, raspberries, or strawberries.
About this recipe
Berry Syrup is a tested home-canning recipe.
Before you begin
- Method
- Boiling-water
canning - Pack
- Hot pack
- Jar size
- Half-pints or pints
- Headspace
- 1/2 inch
Altitude and processing schedule
10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
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Berry Syrup — NCHFP
Ingredients
- 6 1/2 cups fruit fresh or frozen blueberries, cherries, grapes, raspberries, or strawberries only
- 6 3/4 cups sugar
Equipment
- Boiling-water canner
- Canning jars Use the jar size specified.
Directions
- Wash and prepare fruit, crush, bring to a boil, and simmer 5 to 10 minutes until soft.
- Strain through a colander, then through double cheesecloth or a jelly bag; collect about 4 1/2 to 5 cups juice.
- Combine juice and sugar, bring to a boil, and simmer 1 minute. Skim foam and fill hot half-pint or pint jars with 1/2-inch headspace.
- Process 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve after opening or preparation and refrigerate leftovers promptly.
Frequently asked questions
Can I change the process?
Use these directions only for the fruits explicitly listed by NCHFP: blueberries, cherries, grapes, raspberries, or strawberries.
What if spoilage is suspected?
Discard without tasting.
How this recipe compares
Each approved fruit can use the shared syrup procedure; unlisted fruits require another tested recipe.
Troubleshooting
Strain without pressing sediment through and maintain the source’s boiling sequence.
Never taste food to determine safety.
Source & provenance
Berry Syrup original source. Follow the complete source exactly.
Typical canning season
Season: Summer
Months: June, July, August
How much of the main ingredient should I grow?
10–22 lb of Berries or grapes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.