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