Michigan State University Extension
Preserving Food Safely - 01600835
10/13/97
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.
Quantities of water and sugar to make enough syrup for a
canner load of pints or quarts are provided for each syrup
type.
Measures of Water and Sugar
For 9 Pt.Load* For 7 Qt.Load
Syrup Approx. Cups Cups Cups Cups Type % Sugar Water Sugar Water Sugar
Very 10 6 1/2 3/4 10 1/2 1 1/4
Light **Approximates natural sugar level in most
fruits and adds the fewest calories.
Light 20 5 3/4 1 1/2 9 2 1/4
**For use with 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 8 1/4 3 3/4
**Sweet apples, sweet cherries, berries,
grapes.
Heavy 40 5 3 1/4 7 3/4 5 1/4
**Tart apples, apricots, sour cherries,
gooseberries, nectarines, peaches, pears,
plums.
Very 50 4 1/4 4 1/4 6 1/2 6 3/4
Heavy **Very sour fruit. Try a small amount the
first time to see if your family likes it.
*This amount is also adequate for a 4-quart load.
**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
into hot 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.