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!
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.