It’s easy to make sauces and syrups from Pomona’s jam and jelly recipes. But first, how are sauces and syrups different from jams and jellies?
Jamis made from mashed fruit.
Jellyis made from just the juice of the fruit.
Sauceis made from mashed fruit but uses less pectin than jam and is less jelled.
Syrupis made from either mashed fruit or just the juice of the fruit, but uses even less pectin than sauce so it is slightly jelled and pourable.
You’ll find instructions for makingFruit SauceandFruit Syrupon theRecipe pageof our website in the Miscellaneous section.As with Pomona’s Jam & Jelly recipes,you can halve or quarter the recipe to make just one or two jars of syrup or sauce for immediate consumption.The syrups and sauces will last for 3 weeks in the refrigerator. Just remember to do your math! And use a half or a quarter amount of the pectin you’ve already halved or quartered. It is best to do the math and write it all down before you start!
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