Strawberry Syrup-Canning Recipe

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. 1

   Note:.

2. 2

   Lemon Peel, pith removed will be 1 2-inch strip.

3. 3

   Wash strawberries, drain and de-stem.

4. 4

   Crush strawberries.

5. 5

   In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.

6. 6

   Simmer for 5 minutes, stirring often.

7. 7

   Strain through a damp jelly bag or several layers of damp cheesecloth.

8. 8

   In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.

9. 9

   Bring to a hard, rolling boil.

10. 10

    Add the strawberry juice mixture and corn syrup to sugar syrup.

11. 11

    Boil for 5 minutes, stirring often.

12. 12

    Stir in lemon juice.

13. 13

    Ladle hot syrup into sterile, hot jars.

14. 14

    Leave 1/4 inch head space.

15. 15

    Wipe rims and adjust caps.

16. 16

    Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.

17. 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.