Berry Syrup

---------- Recipe via Meal-Master (tm) v8.02

Title: Berry Syrup
Categories: Fruits, Canning
Yield: 9 half-pts.


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 6-1/2 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 4-1/2 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 half-pint or pint jars, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Berry Syrup in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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