Fruit Syrup

Fruit Syrup is a low-sugar or low-honey syrup made with Pomona’s Pectin, using your choice of fruit and Pomona’s Pectin jam or jelly recipe.

Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Fruit Syrup Ingredients

If you are making fruit syrup from mashed fruit, find the jam recipe for that fruit in the Cooked Jam, Jelly — Low Sugar or Honey section of the recipe sheet that comes with Pomona’s Pectin.

If you are making fruit syrup from juice, find the jelly recipe for that fruit in the Cooked Jam, Jelly — Low Sugar or Honey section of the recipe sheet that comes with Pomona’s Pectin.

Use ¼ the amount of pectin in the jam or jelly recipe. All of the other ingredients in the recipe stay the same.

Fruit Syrup Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Prepare fruit or juice.

3. Measure mashed fruit or juice into sauce pan.

4. Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option:  As with Pomona’s Jam & Jelly recipes, you can halve or quarter the recipe to make just one or two jars of syrup for immediate consumption. The syrup will last for 3 weeks in the refrigerator.

Just remember to do your math! And use one quarter of the amount of pectin you’ve already halved or quartered. I learned the hard way it is best to do the math and write it all down before you start!

Learn the differences between Jam, Jelly, Syrup, and Sauce here.

Recipe for Fruit Sauce here.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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14 thoughts on “Fruit Syrup

    • Hello Mary Berry,

      Thanks so much for choosing Pomona’s Pectin! I would recommend using our Blueberry Jam Recipe, and omitting the vanilla bean and lavender if you do not wish to mix them with your precious Huckleberries. You will need to add an additional 3 TBSP. of water to your mixture to compensate for not having the lavender tea.
      Then follow the directions for Fruit Syrup.

      Enjoy!

  1. I want to make a low sugar syrup from wild black berries, but don’t want the seeds in my syrup. At which step would I separate the juice from the seeds and pulp? Am I correct in assuming that I would then follow the Jelly recipe? I’ve made plenty of jams, but never jelly. Thank you!

    • Hello Nadine,

      Great question! You would just follow the Blackberry Jelly recipe in the directions and the be sure to one use ¼ the amount of pectin in the jam or jelly recipe. All of the other ingredients in the recipe stay the same.
      Thanks for choosing Pomona’s!
      Kindly,
      Shelby

  2. I am so glad you posted this! I did experiments 3-4 years ago trying to get the right proportions, and I came up with 1/4 the pectin as well. I did also quarter the calcium water, and I am curious why you say to use the same amount as for jam?

    • Dear Aaric,
      The reason we say to use the same amount of calcium water as for the jam recipe is because you are using the same amount of fruit as the jam recipe and we want to be sure there is enough calcium in that amount of fruit to activate the pectin.

      Some fruits and some geographic areas have more calcium naturally in the fruit than others, but we have no way of calibrating for this, so we use an amount that we know will work.

      Congratulations on figuring out the syrup proportions on your own! Thanks for using Pomona’s Pectin — and happy jamming.

  3. I have a question. I want to make apricot syrup using your pectin. I’ve been using fresh apricots that I peel and mash for preserves (which have all turned out delicious using your pectin and following your recipe), but I want a very smooth syrup and would like to blend up the apricots instead of just mashing them. My question is: what method/recipe do I follow for making the syrup from blended apricots? Do I still follow the jam recipe for apricots that I’ve been using and just substitute 1 cup mashed for 1 cup puréed? And all other ingredients and steps are the same? Thanks for your help!

    • Dear Shannon
      You can make apricot syrup from a puree by following the directions on the Fruit Syrup recipe page on the website.

      For 4 cups of mashed apricots, you would use 3/4 teaspoon of pectin (1/4 of the jam amount of 3 teaspoons). For 4 cups of apricot juice, you would 1 teaspoon of pectin (1/4 of the jelly amount of 4 teaspoons). So for a puree, which is in between mashed and juice, you want at least the 3/4 teaspoon for 4 cups, but not quite a full teaspoon so a generous 3/4 teaspoon or a scant 1 teaspoon.

      To make less than 4 cups at a time you need to do the math!

      I hope this makes sense — if not feel free to write back. And let us know how it turns out. We’d love to hear.

  4. A question has just occurred to me… since you are reducing the pectin, do you also reduce the calcium water proportionately? I’m guessing you don’t, because you say, “All of the other ingredients in the recipe stay the same.”

  5. It’s great to have tested alternatives to the sugar and calorie laden fruit syrups that are in the USDA and Ball books; looking forward to trying them. Keep up the good work!

    • Hi Terri,
      Yes, since xylitol measures like sugar you can just substitute the xylitol for the sugar. If you are using stevia that measures like sugar than yes you can substitute in the same way.

      If you are using concentrated stevia, then you would need to dissolve the pectin in some of the boiling juice in a blender as described in our directions that come with the pectin. You’ll find this on what we call the back side of the directions — the pink upper left corner — Directions for Cooked Jam, Jelly, Jello — Stevia Concentrate or No Sweetener.

      I hope this answers your question. Thanks for using Pomon’as and happy syrup making!

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