Berry or Fruit Syrup

By Hklbrries

This syrup recipe may be used for any berry or fruit juice. When starting with fresh berries or fruit, cook and strain as you would for making jelly, or use a steam juicer.

For the standard extraction method, start with 6 to 8 cups of fresh or frozen berries or fruit. Wash, cap, stem or core, then crush or chop as appropriate. Heat to boiling, reduce heat and simmer until soft, 5 to 10 minutes. Strain through a colander and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth or a jelly bag. Discard the dry pulp. Use juice as a beverage, for making jelly or for syrup.

Ingredients

• 4 cups berry or fruit juice
• 2 tbsp lemon juice, optional
• 1 1/2 tsp grated lemon rind, optional
• 2 cups sugar
• 2 cups light corn syrup

Preparation

Step 1

Measure juice into saucepan. Add lemon juice to strawberry, raspberry and elderberry juice and to any low-acid fruit juices such as peach juice and the juice from any overripe fruits. (Lemon juice and peel may be added for flavor).

Stir in lemon rind, if desired, sugar and corn syrup. Bring to full rolling boil. Remove from heat; skim if necessary. Immediately pour into clean hot pint or half-pint jars, leaving 1/4-inch head space. Adjust lids. Process in boiling water canner, 15 minutes.