Strawberry Syrup-Canning Recipe

Submitted by Diana Adcock

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

 

• Ready In: 45mins
• Ingredients: 6
• Yields: 3 pints
• Serves: 18

ingredients

• 2 1⁄2 quarts strawberries
• 3 cups water, divided
• 2 inches lemon peel, pith removed
• 2 1⁄2 cups sugar
• 3 1⁄2 cups corn syrup
• 2 tablespoons fresh lemon juice

directions

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.