How Long Can You Store Homemade Fruit Syrup? (2024)
Fruit syrup — whether it's strawberry, peach, or even lime syrup — is an easy way to elevate everything from shave ice to craft soda. The best part is that it is easy to make at home, allowing for creative twists and offering a great way for you to use up any leftover fresh fruit at the end of each season. As with any other homemade condiment, however, it is important to be aware of how long the syrup keeps to prevent spoilage and avoid exposing yourself to foodborne pathogens. Depending on the recipe and how you store the syrup, it can last anywhere from a few weeks to a year.
The primary factor that will impact the shelf life of your syrup is how it is stored. If you are making it for a quick recipe or event, popping it into the fridge for a few days is just fine, as refrigerated syrups generally last a few weeks (though the flavor is at its freshest during that first week). For an extended shelf life, opt instead for storing the syrup in the freezer, where it can last up to six months. For the ultimate, shelf-stable syrup, store it in a sanitized and sealed jar that is located in a cool, dry place. This way, it will last for up to a year.
One way to further stretch the viability of your fruit syrup is by altering its concentration —or the ratio of sugar to water in the syrup. A traditional syrup has a 1-to-1 ratio and will last for about a month with basic refrigeration. However, if you make a rich syrup by increasing the sugar to water ratio to 2-to-1, you can increase this time frame significantly. It can be expected to last for about six months in the fridge.
Of course, no recipe or storage method is perfect, and you should still keep an eye out for signs of spoilage whenever you are enjoying your fruit syrup to keep yourself from ingesting anything unpleasant or dangerous to your health. Keep an eye out for any presence of mold, yeast, or any smell that you would not expect from a syrup, such as a vinegary or fermented odor, as well as drastic changes in color, texture, or flavor. At the end of the day, if you are not sure you should be eating it, it is always best to err on the side of caution.
For an extended shelf life, opt instead for storing the syrup in the freezer, where it can last up to six months. For the ultimate, shelf-stable syrup, store it in a sanitized and sealed jar that is located in a cool, dry place. This way, it will last for up to a year.
A traditional syrup has a 1-to-1 ratio and will last for about a month with basic refrigeration. However, if you make a rich syrup by increasing the sugar to water ratio to 2-to-1, you can increase this time frame significantly. It can be expected to last for about six months in the fridge.
Refrigerate syrup in a glass container up to one month. For longer storage, heat syrup and keep hot while filling half-pint or pint jars to ½-inch headspace. Process half-pints or pints of fruit syrup in a boiling water canner for 15 minutes (at 0 to 1,000 feet).
Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.
Homemade strawberry syrup, stored in a glass jar, will last up to 1 month in the refrigerator. If you want to keep it longer, you can process it in canning jars in a water bath; the process time is 15 minutes. Kept in a cool, dark place, canned syrup will last up to a year.
A pantry or cabinet is a good option. It's best stored in glass, then plastic, and finally in lined tin. Generally, if you are storing syrup for a long period of time, glass containers are the best option but the syrup should be kept out of direct sunlight, especially when stored in glass bottles.
Increase the sugar level - Higher sugar levels reduce water availability to microorganisms. Bring your sugar level (brix) up to at least 50. That means equal parts sugar and water by weight (not by volume). Add alcohol – 15% or so of alcohol helps work as a preservative environment; the higher the better.
Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.
Unopened maple syrup of any kind can be stored in a cool, dark place until you're ready to use it, ideally within two years. But once opened, pure maple syrup should be stored in the refrigerator.
Maple Syrup unopened will keep for a long time. Glass keeps the best; we have a bottle over 50 years old on our shelf that is still good. Plastic we normally recommend not keeping for more than 18 months to 2 years and tin should be stored no longer than 6 months.
Unopened – Once processed and sealed in an airtight container, maple syrup can last for years. It should be good for around four years, possibly longer, if stored in an airtight glass bottle; up to two years if stored in a plastic container; and only six months if stored in a can or tin.
Maple syrup unopened will last indefinitely. All of our syrup is heat packed and sealed so until it is cracked open it will have an indefinite shelf life. Once the jug is opened it should be kept in the refrigerator and should last up to 2 years.
A traditional syrup has a 1-to-1 ratio and will last for about a month with basic refrigeration. However, if you make a rich syrup by increasing the sugar to water ratio to 2-to-1, you can increase this time frame significantly. It can be expected to last for about six months in the fridge.
Once opened, canned syrups should be stored in the refrigerator, and will maintain high quality if used within one month. Syrups may be frozen instead of canned. If freezing, leave 1- inch headspace to allow for expansion during freezing. Frozen syrup will maintain high quality if used within one year of freezing.
If you are making it for a quick recipe or event, popping it into the fridge for a few days is just fine, as refrigerated syrups generally last a few weeks (though the flavor is at its freshest during that first week).
Store your syrup products in a dry clean location at normal room temperature, that is between 18-27⁰C. If stored correctly (as above), the shelf life after opening and with the cap on will be 3-6 months. The shelf life when using a pump or pour spout will be slightly shorter at 1-2 months.
If you have decided to prepare a simple fruit liqueur, you can usually expect that it will last for several months thanks to the alcohol it contains. With cream or egg liqueurs, on the other hand, you can assume that they will only remain edible for between two and four weeks and should therefore be used up promptly.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
