|Type of Syrup||Percent Syrup*||Cups of Sugar**||Cups of Water||
Yield of Syrup
|Very Light||10%||1/2||4||4 1/2 cups|
|Light||20%||1||4||4 3/4 cups|
|Medium||30%||1 3/4||4||5 cups|
|Heavy||40%||2 3/4||4||5 1/3 cups|
|Very Heavy||50%||4||4||6 cups|
** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland, light-colored typed is selected.
To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. Chill syrup before using.
Use just enough cold syrup to cover the prepared fruit after it has been placed in the container (about 1/2 to 2/3 cup of syrup per pint). To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water-resistant wrapping material on top, and press fruit down into the syrup before sealing the container.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.