Homemade fruit syrups are delicious and versatile ingredients that can be used to sweeten drinks, top desserts, or mix into cocktails. However, because they are made without preservatives, their shelf life is limited compared to commercial syrups. So how long does homemade fruit syrup actually last in the fridge or freezer?
Quick Answer
Properly stored, homemade fruit syrup will last for:
- Refrigerator: Up to 1 month
- Freezer: Up to 1 year
How is Fruit Syrup Made?
Fruit syrup is made by simmering fruit juice, puree, or crushed fruit with sugar until it thickens. The fruit provides the flavor, sweetness, and liquid base, while the sugar acts as a preservative to help extend the syrup’s shelf life. Pectin or cornstarch can also be added as thickeners.
Common fruits used to make syrup include berries, stone fruits like peaches and cherries, citrus fruits, mangoes, pineapples, apples, and pears. Herbs, spices, extracts, and zests can also be added for extra flavor.
Does Adding Alcohol Help Preserve Homemade Syrups?
Alcohol can help extend the shelf life of fruit syrups thanks to its preservative properties. Many syrup recipes call for a splash of vodka, brandy, or other spirits. The general rule is the higher the alcohol content, the more preserving power it will provide.
That said, even syrups made with alcohol should still be refrigerated after opening. The small amount of alcohol is not enough to make the syrup completely shelf-stable. Refrigeration is still needed to slow mold growth and spoilage.
How to Tell if Fruit Syrup Has Gone Bad
Watch for these signs that homemade fruit syrup has spoiled and should be discarded:
- Mold growth – You may see fuzzy mold growing on the surface of the syrup or inside the jar. This indicates the syrup has been contaminated and should not be consumed.
- Fermentation – Fermented syrup will smell boozy, yeasty or vinegary. You may see bubbling or fermentation foam.
- Changes in texture – Syrup may become much thinner and watery or take on a grainy, clumpy texture.
- Changes in color – The vivid color of the syrup will fade to a dull, brown hue.
- Off smells or flavors – Syrup will no longer smell fruity and bright. Rancid, sour or bitter flavors indicate spoilage.
If you notice any of these warning signs, throw the syrup away rather than risk getting sick from consuming spoiled syrup.
How to Store Homemade Fruit Syrup
Proper storage is key to maximizing the shelf life of homemade fruit syrups. Follow these tips:
- Keep refrigerated – Store opened syrup in the refrigerator. The cold temps will slow mold growth and other spoilage.
- Fill sterilized jars – Only fill clean, sterilized jars with hot syrup. Seal immediately.
- Leave headspace – Leave 1/4-1/2 inch headspace at the top so the syrup has room to expand as it freezes.
- Freeze for long term storage – For shelf life beyond 1 month, freeze syrup in airtight containers or freezer bags.
- Store undiluted – Don’t top off or thin out syrup with water. Extra moisture can lead to spoilage.
Refrigerator Storage Timeline
When properly stored in clean, sealed containers in the refrigerator, homemade fruit syrup will generally last:
- 1-2 weeks for syrups made without alcohol or other preservatives
- 3-4 weeks for syrups made with some alcohol or lemon juice added
- Up to 1 month for syrups made with higher alcohol contents or acidity levels from citrus fruits.
Write the date you made the syrup on the jar and be sure to use within the time frames above.
Signs Syrup Has Gone Bad in the Fridge
Check refrigerated syrup periodically for signs of spoilage like mold, separation, changes in texture and color or an off smell or taste. Discard if you see any of these red flags.
Can Syrup Be Refrigerated After Opening?
Yes, homemade fruit syrup can and should be refrigerated after opening. The fridge temps keep microbial growth in check once air and bacteria are introduced into the syrup from opening.
Pour syrup into a clean, airtight container before refrigerating. Be sure to use opened syrup within 1 month.
Freezer Storage Timeline
For storage beyond 1 month, homemade fruit syrup can be frozen. Properly frozen, syrup will keep for:
- 6-8 months for syrups made without alcohol or preservatives.
- 10-12 months for syrups made with some alcohol, lemon juice or citric acid added.
- Up to 1 year for syrups made with ample sugar and higher alcohol content.
Freeze syrup in freezer-safe jars, plastic containers or freezer bags. Allow headspace for expansion. Once thawed, use within 1 month.
Signs Syrup Has Gone Bad in the Freezer
Frozen syrup tends to last a long time if stored properly in airtight packaging at 0°F or below. Discard if ice crystals, freezer burn, separation, condensation or freezer fog are present once thawed.
Does Boiling Water Bath Preserve Fruit Syrup?
No, boiling fruit syrup in a water bath canning method is not sufficient to make the syrup shelf-stable. Fruit syrup has a high sugar content and low acidity, making it prone to mold growth. It requires pressure canning at 240°F to kill spores and pathogens for long term room temperature storage.
Boiling water bath canning only heats syrup to 212°F. So it should still be refrigerated and used within 1 month, even if canned in a boiling water bath.
Can Syrup Be Canned for Room Temp Storage?
Yes, fruit syrup can be processed in a pressure canner to make it shelf-stable at room temperature. To do this:
- Prepare syrup and ladle hot into clean, sterilized jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids and bands.
- Process in a pressure canner at 10-11 PSI for 10-15 minutes, depending on your altitude.
- Allow to cool naturally, then check seals. Sealed jars stored in a cool, dark place will keep 12 months or more.
Always use up canned syrup within a year and never eat if seal is broken or compromised.
Does Freezing Affect Syrup Quality and Flavor?
Freezing and thawing will degrade the texture and flavor of fruit syrup somewhat. It may end up slightly thinner or lose its fresh fruit taste.
For best quality syrup, refrigerate for short term storage and use within 1 month. Avoid freezing if possible.
What Syrup Additives Prevent Mold Growth?
These natural additives can help inhibit mold growth in homemade syrups:
- Lemon juice – The acidity helps prevent microbial growth.
- Alcohol – Vodka, brandy, etc. have antimicrobial properties.
- Citric acid – Boosts acidity to block mold and bacteria.
- Ascorbic acid – Vitamin C is an antioxidant and preservative.
- Potassium sorbate – Food-grade preservative commonly used in drinks.
For maximum stability and shelf life, a combination of lemon juice, alcohol and potassium sorbate is ideal in homemade syrup recipes.
4 Tips to Make Syrup Last Longer
Here are some pro tips to extend the shelf life of your homemade fruit syrup:
- Simmer longer – Cook syrup an extra 5-10 minutes to concentrate it more.
- Use frozen fruit – Frozen fruit helps syrup thicken faster since there’s no added water content.
- Add pectin – Pectin powder increases viscosity and stability.
- Store in smaller jars – Avoid contamination from frequent opening by dividing syrup into smaller jars.
Commercial vs. Homemade Syrup
| Commercial Syrup | Homemade Syrup | |
|---|---|---|
| Shelf Life | 12-18 months unopened | 1-12 months |
| Storage Method | Pantry until opened | Refrigerate always |
| Preservatives | Contains preservatives | No preservatives unless added |
| Flavor | Milder, simple flavor | Brighter, complex real fruit flavor |
FAQs
Can you freeze homemade syrup?
Yes, homemade fruit syrup can be frozen for long-term storage. Pour syrup into freezer containers or bags, allowing 1/2 inch headspace. Syrup will keep frozen up to 1 year. Thaw in fridge before using.
Can you substitute syrup for simple syrup?
Fruit syrup can often be used in place of simple syrup in many recipes. The fruit flavor will come through compared to plain simple syrup. Adjust any other flavorings or sweeteners in the recipe accordingly.
How do you thicken homemade syrup?
To thicken a runnier homemade syrup, simmer it for 5-10 more minutes to evaporate water and concentrate the sugars. You can also add a teaspoon of cornstarch mixed with water at the end of cooking. Bring to a boil for 1 minute to activate thickening.
Can syrup be canned in a boiling water bath?
No, fruit syrup requires a pressure canner to make it shelf-stable. The syrup’s density and low acidity make it prone to contamination otherwise. Refrigerate syrup even if processed in a boiling water bath canner.
Conclusion
With proper refrigeration and freezing, homemade fruit syrup can keep for up 1 year, retaining its fresh flavors and colors. While not as shelf-stable as commercial syrup, homemade allows you to create custom flavors and avoid artificial preservatives. Follow the storage guidelines for opened and unopened syrup, keep contaminants out, and refrigerate or freeze promptly for the best quality and safety.