Syrup for Canned Fruit
1 cup corn syrup
1 cup water
Bring to boiling point. Use same as sugar and water syrup.
Syrup for Preserved Fruit
2 cups crystal corn syrup For each three pounds of fruit
½ cup water
Use same as water and sugar syrup.
Cranberry Jelly
1 pint cranberries
½ cup water
About 1 cup corn syrup
Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water.