A reference chart to assist
with syrup preparation. Fills approximately 7 x 1
litre (7 quarts) jars of
fruit. Refer to individual recipes
for step-by-step instructions, including ingredient quantities.
RAW PACK: Heat ingredients together
to make syrup, pour hot syrup over raw fruit
in jar.
HOT PACK: Heat ingredients together to make syrup, add fruit and bring to boil, simmer fruit until hot. Fill jars with
hot fruit and syrup.
|
|
SUGAR
%
|
WATER
|
100%
FRUIT JUICE
(i.e.
APPLE, PINEAPPLE OR WHITE GRAPE)
|
SUGAR
(RAW,
WHITE, BROWN)
|
STEVIA
POWDER
|
HONEY
|
|
WATER
|
0%
|
10
cups
|
|
|
|
|
|
STEVIA
|
|
10
cups
|
|
|
1/4 cup
|
|
|
LOW-CAL FRUIT JUICE
|
|
5
cups
|
5
cups
|
|
|
|
|
LOW SUGAR FRUIT JUICE
|
|
7
cups
|
3
cups
|
1/4 cup
|
1/4 cup
|
|
|
100% FRUIT JUICE
|
|
|
10
cups
|
|
|
|
|
SWEETENED FRUIT JUICE
|
|
|
10
cups
|
|
1/4 cup
|
|
|
VERY LIGHT SYRUP
|
10%
|
10 1/2 cups
|
|
1 1/4
cups
|
|
|
|
LIGHT SYRUP
|
20%
|
9
cups
|
|
2 1/4
cups
|
|
|
|
MEDIUM SYRUP
|
30%
|
8 1/4 cups
|
|
3 3/4
cups
|
|
|
|
MEDIUM SYRUP WITH HONEY
|
30%
|
3
cups
|
|
1
cup
|
|
1
cup
|
|
HEAVY SYRUP
|
40%
|
7 3/4 cups
|
|
5 1/4
cups
|
|
|
|
VERY HEAVY SYRUP
|
50%
|
6 1/2
cups
|
|
6 3/4
cups
|
|
|