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Strawberry Syrup

Print Makes 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.

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 (16 oz) pint glass preserving jars with lids and bands

Directions:

  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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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