Food preservation: syrup

When it comes to syrup for preserving there are 3 basic kinds: light, medium and heavy. This refers to the amount of sugar used in making the syrup. Which syrup you use will depend on the sweetness of the fruit you are preserving. Super sweet fruits will probably want a light syrup, while sour berries may call for a heavy (more sugary) syrup.

Note: If you prefer honey, you can substitute honey for half the sugar.

Canning Syrup

  • Difficulty: easy
  • Print

syrup

Ingredients


Light Syrup (Simple Syrup)

  • 2 cups sugar (or 1 cup sugar + 1 cup honey)
  • 4 cups water

Medium Syrup

  • 2 ¾ cup sugar
  • 3 ½ cups water

Heavy Syrup

  • 3 ½ cups sugar
  • 3 cups water

Directions

  1. Mix the sugar and water in a pan over low heat, stirring the mixture until the sugar dissolves.
  2. For heavier syrups you may need to increase the heat, bringing the mixture to a boil very briefly to ensure all the sugar is dissolved.
  3. Lower the heat and keep warm until you are ready to use it.


To preserve your fruit:

  1. Prepare your jars; sterilizing them by simmering for 10 minutes. (keep this water for processing)
  2. Prepare your fruit; wash, peel, and cut to the size you want.
  3. Place fruit (along with any additional flavours you may want to add) in hot jars and pour hot syrup over them, leaving ½ inch of room.
  4. Screw on the lids ‘finger tight’; tight but not over tight (this is a hard thing to explain, think tight enough not to allow water in but not so tight that you need your strong armed relative to help unscrew it)
  5. Return the closed jars to the hot water, ensuring there is at least an inch of water covering the jars.
  6. Process (boil) for required time depending on your altitude (you may have to look this up).
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