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Fruit Syrup Recipe
|Prepared fruit juice||3 1⁄3 Cup (53.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
Calories 645 Calories from Fat 1
% Daily Value*
Total Fat 0.11 g0.17%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 61.7 mg2.6%
Total Carbohydrates 166 g55.4%
Dietary Fiber 0 g
Sugars 127.2 g
Protein 4 g7.1%
Vitamin A Vitamin C 211.6%
Calcium 4.3% Iron 0.04%
*Based on a 2000 Calorie diet
Bring to a rolling boil, and boil 1 minute.
Remove from heat, and skim off foam.
Cover and refrigerate up to 2 weeks.
For longer storage, pour into hot sterilized jars, leaving 1/4-inch headspace.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.
Raspberries or blueberries:
Start with about 2 1/2 quarts berries.
Cook berries in 1/4 cup water 3 to 5 minutes or until soft.
Strain enough berries through a jelly bag to remove 3 1/3 cups juice, discarding pulp.
Wash, cap, and slice about 2 1/2 quarts ripe strawberries.
Crush and strain enough strawberries through a jelly bag to remove 3 1/3 cups juice, discarding pulp.
Peel and slice about 12 large peaches (about 5 1/2 pounds); combine peaches and 1 cup water in a Dutch oven.
Cook over medium heat 15 to 20 minutes or until soft.
Mash peaches well, and press enough of the peaches through a jelly bag to remove 3 1/3 cups juice.
Discard remaining pulp.
Juice enough oranges (about 7 large, or 4 1/4 pounds) to measure about 3 1/2 cups juice.
Press enough juice through a jelly bag to measure 3 1//3 cups, discarding any remaining pulp.