Strawberry Syrup-Canning Recipe |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Lovely on pancakes and waffles! Syrup can also be added to lemonade. 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.
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