Canning Syrup Fruit to be used for making pie or sauce, can be prepared without the addition of sugar. Sugar is not needed to prevent spoilage. Fruit can be preserved in water, extracted juices, or in its own juice. Processing times are the same for unsweetened and sweetened fruit. However fruit does have better flavor and color when preserved in a sugar-water syrup.
Syrups vary in strength from very light to heavy.
The choice of syrup depends on type and acidity of the fruit to be preserved, the eventual use of the fruit and personal taste. Boil five minutes, skim if necessary. Cover to prevent evaporation and keep hot until used. Honey and Corn Syrup Honey or corn syrup can be used to replace up to one-fourth of the sugar in syrup preparation. Honey has a definite flavor of it's own, a factor which must be considered when it is used for preserving.