Fruit Juice Syrup

Title: Fruit Juice Syrup
Subject: berry juice; sugar; corn syrup
Description: FRUIT JUICE SYRUP

4 cups berry juice (blackberry, logan, currant,
etc.)
2 cups sugar
1 to 2 cups light corn syrup

Put ingredients together and boil about 3 minutes. The
corn syrup will tend to thicken the juice without making
it intensely sweet. Adding more sugar without the syrup
will tend to make jelly, and if a great deal of sugar is
added to thicken the juice, the mixture will sugar. The
corn syrup prevents this and still makes the mixture a
consistency to pour, but not run too much. Use for hot-
cakes, waffles, ice cream and puddings.
NOTE: If you wish to store for later use, pour hot
syrup into hot, sterilized jars and seal with hot lids and
rings. Do not process as syrup tends to break down.

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# Fruit Juice Syrup

## Ingredients

- 4 cups berry juice (blackberry, logan, currant, etc.)
- 2 cups sugar
- 1 to 2 cups light corn syrup

## Instructions

1. Put ingredients together and boil about 3 minutes.
2. The corn syrup will tend to thicken the juice without making it intensely sweet. Adding more sugar without the syrup will tend to make jelly, and if a great deal of sugar is added to thicken the juice, the mixture will sugar. The corn syrup prevents this and still makes the mixture a consistency to pour, but not run too much.
3. Use for hotcakes, waffles, ice cream and puddings.
4. NOTE: If you wish to store for later use, pour hot syrup into hot, sterilized jars and seal with hot lids and rings. Do not process as syrup tends to break down.
Creator: Alice Yetka, Martha Yetka
Source: RCA0006 - The Yetka family collection that started the project (eBay)
Date: 1950s
Rights: Personal/Family
Format: Printed pamphlet page
Identifier: RCA0006-20260609-0120
Coverage: Oregon, US