Strawberry Syrup-Canning Recipe

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Total Time
20 mins
25 mins

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

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  1. Note:.
  2. Lemon Peel, pith removed will be 1 2-inch strip.
  3. Wash strawberries, drain and de-stem.
  4. Crush strawberries.
  5. In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
  6. Simmer for 5 minutes, stirring often.
  7. Strain through a damp jelly bag or several layers of damp cheesecloth.
  8. In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
  9. Bring to a hard, rolling boil.
  10. Add the strawberry juice mixture and corn syrup to sugar syrup.
  11. Boil for 5 minutes, stirring often.
  12. Stir in lemon juice.
  13. Ladle hot syrup into sterile, hot jars.
  14. Leave 1/4 inch head space.
  15. Wipe rims and adjust caps.
  16. Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
  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.