Drunken Fruit Canning Recipe

  1. Home
  2. Fruits
  3. Drunken Fruit Canning Recipe

Spirits such as rum, brandy, and various flavored liqueurs can bring out the full flavor of fruit. Drunken fruits are useful in cooking, making cocktails, glazing meats, and topping desserts like cheesecake and ice cream. The syrup made for
drunken fruits is thicker and resembles that of heavy syrup. Use my handy chart, list of flavor combinations and detailed instructions to create delicious spirited fruits to keep in your pantry for use all year ’round!

Drunken Fruit Canning Recipe

Use these delicious drunken fruits over vanilla or chocolate ice cream, in a yogurt parfait or use the fruit and/or syrup when making cocktails. There’s no wrong way to enjoy these delicious fruits, so feel free to get creative! And the below chart will help you do so.

Use the Drunken Fruit Syrup Chart to help you create your favorite fruit and liquor combo. Once you select your combo, you create a simple syrup, pack your jars and process in a water bath.


While the above chart gives recommendations for flavors, the overall recipe is very flexible, and super delicious, but there are a few flavor combinations that stand out in addition to what is listed in the above chart. Here are just a few:

  • Raspberries with raspberry liqueur, like Chambord
  • Blueberries with spiced rum
  • Sweet or sour cherries with brandy, like Christian Brothers or Grand Marnier
  • Peaches with amaretto, like Disaronno
  • Pineapple chunks with amber rum

canning Instructions

  1. In a large stockpot, combine 2 cups water and 1 cup of sugar. Bring to a boil over medium-high heat, stirring to dissolve the sugar. We are purposely making a heavy syrup. Depending on how many jars you are filling, you may also use my instructions for making Simple Syrup for Canning Fruit Chart here.
  2. Clean and prep fruit, then raw pack fruit into half-pint jars based on the chart above, keeping a 1-inch headspace.
  3. Select the liquor of your choice from the chart, or list, above and add the required amount to each jar.
  4. Cover the fruit with the hot syrup, filling to a 1/2-inch of headspace.
  5. Remove any air bubbles and add additional syrup if necessary to maintain the ½ inch of headspace.
  6. Wipe each jar rim with a washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
  7. Process half-pint jars in a water bath canner for 15 minutes.

Have fun and get creative! If you need more flavor combination ideas, feel free to head over to Wide Open Eats and review their list of The 10 Fruit and Alcohol Pairs to help you decide. While I realize their article is for “marinating” fruit in booze, we are essentially doing the same thing in a jar…but we are burning off the alcohol and keeping the flavor of the spirit/liqueur used in the recipe.

Happy Canning!
Diane, The Canning Diva


Check this out!

Other recipes

How to Make Syrup for Canning Pineapple
Vanilla Bean Peaches Canning Recipe