Michigan State University Extension
Preserving Food Safely - 01600837


       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.                                           

              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       

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