How to make homemade fruit in syrup
How to make fruit in syrup at home. Image: Dream79 – Shutterstock

A simple way to enjoy seasonal fruits even when they are no longer in season! Learn how to make fruit in syrup at home.

  • Difficulty: easy.
  • Cost: low.
  • Preparations: basic.
  • Preparation time: 20 minutes.
  • Cooking time: 20/30 minutes.
  • Total time: 50 minutes.

How to taste seasonal fruits all year round?

Preparing fruit in syrup will allow you to make homemade jams so that we can enjoy them all year round. To prepare the syrup, you can try replacing the classic white sugar with organic fair trade brown sugar.

If you like fruit in syrup, you can make it in a homemade version, to save money and not waste fruit that ripens too quickly or that you have extra.

The fruit in syrup is, as its name suggests, a fruit preserved in syrup. A syrup made from water, citric acid and sugar that can be warmed by boiling water and sugar, pouring it over the fruit when it is cold. Or you can let it form naturally with the juice, right in the jar.

Fruit in syrup is easy to prepare at home: during the year you can use it to eat it as is, or use it to prepare cakes, cakes, smoothies …

How to make fruit in syrup at home.


  • Ripe seasonal fruits.
  • Sugar.
  • The water.
  • Lemon juice.
  • Tools: Hermetically sealed glass jars.


  1. Wash the fruit well. Remove the shell if they are of the “hairy” type.
  2. Remove the seeds or bones, you can use them for the composter.
  3. Sterilize glass jars and their lids by boiling them in boiling water and simmering for 10 minutes. Let the jars cool directly in the water and when you’re ready, dry them well with a clean cloth. Choose the size of the cans so that the jar at your disposal can contain them.
  4. Depending on the size of the fruit, you can cut them into two or four pieces. Dip them briefly in a bowl of water with lemon juice, so that they do not darken, and place them on a tray.
  5. In a saucepan, heat the water needed to prepare the syrup, add the sugar, stir, bring to a boil and simmer for only 10 minutes. Pour the fruit into the syrup and cook for another 10 minutes over low heat.
  6. Turn off the flame and use a perforated ladle to remove the peaches from the pot and drain them. Then you will need to pour them into already sterilized and dry glass jars.
  7. Return the syrup to the heat for a few minutes and stir with a wooden spoon until it thickens. Then pour the syrup into the jars with the peaches and close them with their lids.
  8. Sterilize the jars in a pot of boiling water for 20 minutes. Let the water and jars cool completely before removing them from the jar. So dry them and put them in the pantry.
  9. Homemade fruit in syrup can also be eaten immediately, but it is recommended to let it sit for at least 15 days in the pantry so that it acquires flavor. Jars of fruit in syrup can be kept in the dark, in the basement or in the pantry for at least 6 months. Remember to label the jars with the date of preparation.

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