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.