Strawberry Syrup-Canning Recipe

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READY IN: 45mins
SERVES: 18
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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