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–+ servings
stack of pancakes drizzled with fruit syrup
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Fruit Syrup with Pomona's Pectin

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. Find a retailer near you using our Store Locator under "Find a Store" tab above.
Servings 5 cups

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.

Instructions

  • 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.
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
  • Prepare fruit or juice.
  • Measure mashed fruit or juice into sauce pan.
  • Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.
  • 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.
  • Remove hot jars from canner and fill jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.

Notes

1:  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.
2: Remember to do your math! We've learned the hard way it is best to do the math and write it all down before you start!