Lovely on pancakes and waffles! Syrup can also be added to lemonade.
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Units: US | Metric
- 2Lemon Peel, pith removed will be 1 2-inch strip.
- 3Wash strawberries, drain and de-stem.
- 4Crush strawberries.
- 5In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
- 6Simmer for 5 minutes, stirring often.
- 7Strain through a damp jelly bag or several layers of damp cheesecloth.
- 8In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
- 9Bring to a hard, rolling boil.
- 10Add the strawberry juice mixture and corn syrup to sugar syrup.
- 11Boil for 5 minutes, stirring often.
- 12Stir in lemon juice.
- 13Ladle hot syrup into sterile, hot jars.
- 14Leave 1/4 inch head space.
- 15Wipe rims and adjust caps.
- 16Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
- 17Note: 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.
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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
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.8 mg
- Total Carbohydrate 80.2 g
- Dietary Fiber 1.7 g
- Sugars 47.6 g
- Protein 0.5 g
The following items or measurements are not included: