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Syrups for Canning Fruit
Most fruit is canned in syrup, and this recipe guide to canning syrups will allow you to choose the right amount of sugar for your batch size. They're written using standard sugar concentrations for either 9 pint or 7 quart batches. Choose your syrup concentration and batch size before beginning.
👥 1 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Choose your syrup strength and batch size from the lists above. This recipe is designed such that you choose your syrup strength and batch size (ie Light Syrup for Pints) for a tested fruit canning recipe. Don't use all the quantities above combined.
2
Combine the measured sugar and water in a saucepan. Heat, stirring, until the sugar dissolves; bring to a full rolling boil.
cups water (for 9 pint batch, or 10 1/2 cups water for a 7 quart batch)6 1/2cups water (for 9 pint batch, or 9 cups water for a 7 quart batch)5 3/4cups water (for 9 pint batch, or 8 1/4 cups water for a 7 quart batch)5 1/4water (for 9 pint batch, or 7 3/4 cups water for a 7 quart batch)5 cupscups water (for 9 pint batch, or 6 1/2 cups water for a 7 quart batch)4 1/4
3
For Raw Pack: Pack prepared fruit into hot jars. Ladle boiling syrup over fruit, leaving 1/2 inch headspace unless your recipe states otherwise.
4
For Hot Pack: Add prepared fruit to the boiling syrup; return to a boil for the time specified by your fruit recipe (often 1–⏱️ 2 minutes). Pack fruit and syrup into hot jars, leaving 1/2 inch headspace.
5
Remove air bubbles, adjust headspace, wipe rims, apply lids and bands.
6
Process jars according to your specific fruit recipe, including altitude adjustments.
Nutrition Facts
calories
46 kcal
fat Content
0.04 g
serving Size
1 serving
sugar Content
12 g
sodium Content
0.1 mg
carbohydrate Content
12 g
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