Berry Syrup — NCHFP
Tested NCHFP syrup for specified blueberries, cherries, grapes, raspberries, or strawberries.
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.
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Recipe Notes
Safety status: tested. Use these directions only with the fruits explicitly listed by NCHFP.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/berry-syrup/