Syrups For Canning Fruits

The type of syrup you decide to pack your fruit in is entirely up to you. As a general calculation, you will need about 1 C to 1 1/2 C syrup per quart of fruit.

Directions:
Bring syrup to a boil over medium-high heat, stirring until sugar is dissolved. reduce the heat and keep syrup warm, without boiling it down, until you are ready to use it.

Syrup Types:

Ultra-Light  1/2 C Sugar + 5 C Water = 5 1/4 C Syrup

Extra-Light 1 1/4 C Sugar + 5 1/2 C Water = 6 C Syrup

Light 2 1/4 C Sugar + 5 1/4 C Water = 6 1/2 C Syrup

Medium 3 1/4 C Sugar + 5 1/4 C Water = 6 1/2 C syrup

Heavy 4 1/2 C Sugar + 4 1/4 C Water = 7 C Syrup

Honey 1 C Sugar + 1 C Liquid Honey + 4 C Water = 5 C Syrup

Corn Syrup 1 C Sugar + 1 C Corn Syrup + 4 C Water = 5 C Syrup