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Fruit Syrups

these keep about 2 weeks in frig


List of Ingredients




General Recipe:
3 1/2 C fruit juice (see notes on preparing the different type of fruit below)
1 C sugar
1/3 C light corn syrup
Makes About 2 Pints

Combine ingredients in a large, heavy saucepan and bring to a boil. Boil for about 1 minute. Remove from heat, skim off foam and allow to cool. Pour into a jar or bottle, cover and refrigerate.

Oranges:
Squeeze 3 1/2 cups fresh orange juice (about 4 1/2 to 5 pounds of oranges). Strain the juice through cheesecloth to remove pulp and proceed with the recipe above. If you plan on canning the orange syrup for longer storage, please be aware that citrus juice may discolor after a few months, although the flavor will still be fine.

Peaches:
Peel and slice about 5 1/2 pounds fresh peaches. Combine peaches and 1 cup water in a large, covered pot. Cook until soft, about 20 minutes. Puree peaches in a food processor and strain to yield 3 ½ cups juice. Proceed with recipe above.

Strawberries:
Use a food processor to puree strawberries, strain enough to make 3 ½ cups juice (about 2 ½ - 3 quarts strawberries). Proceed with the recipe above.

Blueberries and Raspberries:
Cook berries (about 3 quarts) with 1/3 cup water until soft, about 5 minutes. Strain to yield 3 1/2 cups juice.



Recipe