Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Strawberry Syrup-Canning Recipe
    Lost? Site Map

    Strawberry Syrup-Canning Recipe

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Dib's's Note:

    Lovely on pancakes and waffles! Syrup can also be added to lemonade.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Note:.
    2. 2
      Lemon Peel, pith removed will be 1 2-inch strip.
    3. 3
      Wash strawberries, drain and de-stem.
    4. 4
      Crush strawberries.
    5. 5
      In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
    6. 6
      Simmer for 5 minutes, stirring often.
    7. 7
      Strain through a damp jelly bag or several layers of damp cheesecloth.
    8. 8
      In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
    9. 9
      Bring to a hard, rolling boil.
    10. 10
      Add the strawberry juice mixture and corn syrup to sugar syrup.
    11. 11
      Boil for 5 minutes, stirring often.
    12. 12
      Stir in lemon juice.
    13. 13
      Ladle hot syrup into sterile, hot jars.
    14. 14
      Leave 1/4 inch head space.
    15. 15
      Wipe rims and adjust caps.
    16. 16
      Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
    17. 17
      Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Strawberry Syrup-Canning Recipe

    Serving Size: 1 (213 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 304.3
     
    Calories from Fat 2
    39%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.8 mg
    0%
    Total Carbohydrate 80.2 g
    26%
    Dietary Fiber 1.7 g
    6%
    Sugars 47.6 g
    190%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    lemon peel

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites