Strawberry SyrupMakes about 3 (16 ounce) pints
Beyond traditional uses, this tasty syrup can be used to create edible designs on dessert plates. Just pour some syrup into a sealable plastic bag. Seal the bag, removing air, and cut off one corner to make a spout, then surround your dessert with fanciful designs.
Rating: 1 Reviews|
Level of Ease:Medium
Preserving Method:Waterbath Canning
You Will Need:
- 8 cups strawberries (about 4 1-lb containers)
- 3 cups water, divided
- 1 strip (2-inches) lemon peel
- 2-1/2 cup sugar
- 3-1/2 cup corn syrup
- 2 Tbsp lemon juice
- 3 Ball® (16 oz) pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- WASH, stem and crush strawberries. Combine strawberries, 1-1/2 cups water and lemon peel in medium saucepot. Simmer 5 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth.
- COMBINE sugar and 1-1/2 cups water in a medium saucepot. Bring to 260ºF (adjust for altitude). Add strawberry juice and corn syrup to sugar syrup. Boil 4 minutes. Stir in lemon juice.
- LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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