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Strawberry Syrup (For Canning)

Strawberry Syrup (For Canning)
By Dale Murphy on Thursday, October 17, 2013 at 11:28pm
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 260?F (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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