Sugar syrup is used primarily in canning fruits. It’s easy and fast to make. I will list the different strengths of syrup you may want to make for different projects and the approximate yield. Deciding how much you need for a given recipe is (I’ve found) a guessing game. There are a lot of variables such as how much fruit you put in each jar, whether the fruit is diced or in large chunks, and how many jars you end up filling which depends on the same variables. When I am going to can a big batch of peaches or pears I start off making a triple batch of syrup because I nearly always need at least that much. If you run out in the middle of your project it is very easy to make more. So don’t let yourself get too worried. If you make too much you can store the extra syrup in the fridge indefinitely or if you prefer you can put the extra in a jar and can it to use later.
I have never used a heavy syrup for my peaches and pears. I usually use either a light or an extra light syrup. The sugar syrup helps to maintain the fruit quality and color as it sits in your pantry. You can also use fruit juice or plain water, but I prefer the more traditional sugar syrup. It is all a matter for your personal preference.
1. Choose a pot that will acomodate the quantity of syrup you are going to make.
2. Measure the sugar into the pot.
3. Measure the corresponding amount of water into the pot and stir really well.
4. Put it on the stove on high heat and bring it to a boil while stirring it.
5. By the time it comes to a boil the sugar should be well dissolved, it is ready for use.
List of syrup types and the ratio of water to sugar for each one:
Type of syrup: % of sugar Sugar Water Yield of syrup
Extra-Light 20 1 1/4 cups 5 1/2 cups 6 cups
Light 30 2 1/4 cups 5 1/4 cups 6 1/2 cups
Medium 40 3 1/4 cups 5 cups 7 cups
Heavy 50 4 1/4 cups 4 1/4 cups 7 cups