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.
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