A low sugar canned berry syrup and topping sweetened with apple juice, honey, and a bit of sugar (or all honey) perfect for pancakes, dessert, or gifting.
When I first started canning I couldn’t believe that most of the syrup and jam recipes called for more sugar than fruit. I just couldn’t do it, so I searched for recipes to adapt that used less, eventually finding a jam we liked (which turned out to be a freezer jam) and this canned syrup. The fruit flavor is really allowed to shine when not covered up by loads of sugar!
This low sugar canned berry syrup and dessert topping is made with mostly fruit along with some apple juice, honey, and a bit of sugar. You can also make it with just the juice and honey if you don’t mind a stronger honey flavor. The recipe is nicely sweet, though – there’s no mistaking that this is a syrup.
Because this syrup is made with whole berries, it is really fresh-tasting (a bonus in the depths of winter) and SO easy. Even with the 40 minutes needed to boil down the syrup, it only takes about an hour to make 9 1/2-pints. I’ve used our garden Marionberries, Boysenberries, Triple Crown Thornless Blackberries, and raspberries for this syrup. I also think that blueberries would be wonderful.
How have we used this low sugar berry syrup? We eat some, of course – it’s wonderful on pancakes, waffles, ice cream, and drizzled on lemon pound cake. They’ve also been made into presents in one of these two ways:
- Breakfast Basket: combine with a jar of homemade pancake/waffle mix, and a wooden spoon or whisk and tea towel.
- Ice Cream Basket: Add a caramel and chocolate syrup along with this, an ice cream scoop, some nuts, and a recipe for Incredible Ice Cream Without A Machine.
If you want to use seasonal produce for presents, you’ve got to think way in advance, making these in the summer for Christmas. But since you can use frozen fruit as well as fresh, it means that you can process this whenever you’ve got the time, really.
Low Sugar Canned Berry Syrup
This is a recipe even someone new to canning can accomplish easily, I promise.
Simply combine all the ingredients in a large stock pot and bring to a boil. The pot should be about 3/4-full.
Reduce the heat to keep the mixture at a low boil for 40-45 minutes, stirring often. Don’t let it burn or stick, though I did find that I could do other things in the kitchen – I didn’t have to stand over the pot and stir for the entire time.
When it looks like the photo above – syrupy and reduced until the pot is only 1/2-full – it’s time to put them in jars and can in a boiling-water canner for 10 minutes.
See my Water Canning Step-by-Step for specifics on how to do this – again, it’s really easy once you get the process down.
Whether they will be gifts or line your pantry, this is an easy way to have fresh berry flavor for your pancakes or ice cream all winter long.
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Low Sugar Canned Berry Syrup
Ingredients
- 10 ½ cups fresh or frozen berries blueberries, raspberries, blackberries, or a mixture
- 4 ½ cups apple juice
- 1 ½ cups honey
- 1 ½ cups sugar*
Instructions
- Place fruit in an 8-quart pot and crush (if using frozen fruit, let thaw at room temperature first, keeping the juices).
- Add the remaining ingredients and bring to a boil over medium-high heat. Stir constantly towards the end as it gets close to boiling, just to make sure it doesn't overflow the pot.
- Reduce the heat slightly- enough to keep the fruit at a medium boil - and stir often as the mixture cooks and reduces over the next 40 minutes. It should be thickened and reduced by almost half. If not, continue cooking for 5 to 10 minutes more.
- Meanwhile, prepare the canner and 9 half pint jars (or 5 pint jars) and lids. Keep the jars warm until filling.
- Immediately fill hot jars with the syrup, leaving 1/2-inch headspace. Wipe jar tops and threads clean and place lids and bands on jars.
- Process in a boiling water canner for 10 minutes. Remove lid, turn burner off and let jars sit in canner for 5 minutes. Transfer jars to a towel-lined counter and let sit overnight before removing bands and testing lids for seal. Refrigerate any that didn't seal and store the rest on a dark, cool shelf.
- Always label the jars with the contents and a date so you remember what's in them. Use within a year to a year and a half.
Notes
Nutrition
More Easy Canning Recipes To Try:
- Spicy Plum Sauce
- Honey Lemon Rhubarb Butter
- Slow Cooker Maple Sweetened Apple Butter
- Addictive Tomato Chutney
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Toni says
Have you made this seedless? Is the apple juice added for pectin?
Jami says
I haven’t, but you can strain after cooking for a smooth sauce as I mentioned in one of the comments. The apple juice is for sweetening.
Sherri says
Does the apple juice give the syrup an apple flavor and can you make this without the juice? Maybe sub water?
Jami says
No, it doesn’t add a discernible apple flavor, Sherri. I’ve never tried leaving it out, though I suppose you could try!
Melissa Storms says
This looks like a great recipe. We usually have an abundance of wild blueberries and huckleberries around here. I usually freeze some and make a few special baked goods every year. I tried a recipe for blueberry syrup one year but it was just much too sweet, and I just wasn’t ready to dedicate my time to canning it again. I will be giving this a try though. I would love to try raspberry too because the woods are being very generous this year, not too sure about the seeds, the wild ones seem to have more. Thank you so much for sharing your recipe…pinning, off to check out the rest of your canning and preserving articles, then more raspberry picking. Perfect day.
Jami says
I hope you like this, Melissa – you are right, syrups that are too sweet take away from the berry flavor, I think. Raspberries should be lovely – you can always strain the syrup before cooking if the seeds seem like too much.
Theresa says
My syrup just doesn’t want to thicken. Looks reduced, but still runny. I did the all honey version. Any suggestions? Cooked it for 60 minutes on medium boil stirring regularly. ????
Thanks
Jami says
Did you do the freezer-plate test? If you put a spoonful on a frozen plate, is it a bit thicker? I think it will thicken as it cools, and this will give you an idea of that.
Theresa says
Great idea. Thanks. I’m giving it another try. Last time was first time making syrup. Good idea on freezer-plate test.
Theresa says
Is that ten and a half cups fruit or ten 1/2 cups fruit (making it 5 cups). Just a little confused with the “-” in 10 – 1/2 and same for the rest. Assuming it’s ten and a half cups, but making sure. Thanks
Jami says
Yes, 10.5 cups. I use the dash to indicate that the 1/2 goes with the number, not the cups. To me, 10 1/2-cups makes it seem like you say – 1/2 c. measurements. 🙂
Theresa says
Excellent. That’s what I assumed and it makes sense. Going to try this today with golden raspberries. Can’t wait. Thanks,
Theresa
Jami says
That should make a lovely topping!
Susan says
How many cups of juice does 10 1/2 cups of berries make?
Jami says
I’m not sure what you’re asking, Susan – I only know how much of syrup the recipe makes: 9 cups (1/2 pint = 1 cup). Does that answer your question? This recipe isn’t making juice (which involves straining, etc.), so I don’t know how much juice that amount of berries makes.
Susan says
My thoughts were this was a syrup but from your reply seems to be more of a chunky sauce. Is that correct? I have some homemade canned blueberry juice that I thought I might be able to use to make a blueberry pancake/ice cream syrup. Any ideas?
Jami says
Oh, yes Susan, it’s just a chunky sauce since I find the step of straining to get juice cumbersome and time-consuming. 🙂 Pretty sure you can make a syrup from your juice – just add your sweetener and cook until it thickens. You might find other recipes that start with juice instead of fruit.
Susan says
Thanks Jami, I’ll have to search around. For me making juice is easy – that is ever since I have invested in the Mehu-Maha (spelling might be off here) some years ago. It is a steam extractor that makes the best juices. I have more than got my money back from it. I often turn some of the juice into jelly during the colder months.
Linda says
I’m looking for a home version of the raspberry syrup I use to sweeten my iced tea. Do you think this recipe will fit the bill?
Jami says
It very well might, Linda, though if you’re used to a smooth syrup, I’d strain it before canning.
Linda says
I’m going to give it a try. If it doesn’t work to flavor my tea, I can always have it on pancakes:)
Toni says
Oh! Thank you for suggesting to strain AFTER cooking. That makes sense since I think the pectin comes from the seeds and skin….?
Jami says
Yes, I think after is best!
allie says
This was awesome! Thank you! I cut out the white sugar totally and cooked it longer. Thank you!!!!
Leah says
Jami & Anonymous- Same question! I have 1 of these totally cute jars, i’d like a few more, but I cant even seem to find manufacture info about them. Do y’all know who makes them, or where they are sold?
Thanks!
Jami @ An Oregon Cottage says
Hi, Leah- I believe they are made by Ball or Kerr, the normal jar manufacturers. I’ve seen them at most of the stores where canning jars are sold (not Walmart, though- they carry mostly a different brand). We have a local store called BiMart that always has them. Good luck on your search. 🙂
Jami @An Oregon Cottage says
Anon- Those are the “jelly jars” that you can still buy new at some stores (at least I saw them last year…). They are a bit more expensive than the straight-sided jars, but cuter to give as gifts. Lucky to you find so many!
Anonymous says
Jami – Do you know anything about the cute vintage jars you used? The slightly shorter, rounder ones with embossed fruit on the side.
I picked up 5 dozen jars recently at an estate sale and a couple looked like yours.
Happier Than a Pig in Mud says
Sounds great and looks beautiful! If I act surprised can I get one for Christmas? :@)
Stevie from GardenTherapy.ca says
Drool!
Ott, A says
This looks great. I hope you will link this up to my Canning Week Blog Party next week.