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SYRUP REFERENCE CHART

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
 
             
 
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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