PREPARING AND USING SYRUPS
Michigan State University Extension 
Preserving Food Safely - 01600835 
08/03/99 

Adding syrup to canned fruit helps to retain its 
flavor, color and shape. It does not prevent spoilage of 
these foods. The following guidelines for preparing and 
using syrups offer a new "very light" syrup, which 
approximates the natural sugar content of many fruits. 
Quantities of water and sugar to make enough syrup for a 
canner load of pints or quarts are provided for each syrup 
type. 
                                                  
                 Measures of Water and Sugar                 
                   For 9 Pt.Load*         For 7 Qt.Load      
Syrup  Approx.     Cups       Cups        Cups      Cups     
Type   % Sugar     Water      Sugar       Water     Sugar    
Very    10         6 1/2      3/4         10 1/2    1 1/4    
Light         **Approximates natural sugar level in most     
                fruits and adds the fewest calories.         
Light   20        5 3/4      1 1/2         9       2 1/4     
              **For use with very sweet fruit.  Try a small  
                amount the first time to see if your family  
                likes it.                                    
Medium  30        5 1/4      2 1/4      8 1/4      3 3/4     
              **Sweet   apples,  sweet  cherries,   berries, 
                grapes.                                      
Heavy   40        5          3 1/4      7 3/4      5 1/4     
              **Tart   apples,  apricots,   sour   cherries, 
                gooseberries, nectarines, peaches, pears,    
                plums.                                       
Very    50        4 1/4      4 1/4      6 1/2       6 3/4    
Heavy         **Very  sour fruit.  Try a small  amount  the  
                first time to see if your family likes it.   

*This amount is also adequate for a 4-quart load. 

**Many fruits that are typically packed in heavy syrup are 
excellent and tasteful products when packed in lighter 
syrups. It is recommended that lighter syrups be tried, 
since they contain fewer calories from added sugar. 

PROCEDURE: Heat water and sugar together. Bring to a 
boil and pour over raw fruits in jars. For hot packs, bring 
water and sugar to boil, add fruit, reheat to boil, and fill 
into hot jars immediately. 

OTHER SWEETENERS: Light corn syrups or mild-flavored 
honey may be used to replace up to half the table sugar 
called for in syrups. 


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file was generated from data base 01 on 05/29/03. Data base 01 was last revised 
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