Strawberry Syrup-Canning Recipe Recipe #206175
Lovely on pancakes and waffles! Syrup can also be added to lemonade.
by DiB's
45 min | 20 min prep
SERVES 18 , 3 pints
- 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
- Note:.
- Lemon Peel, pith removed will be 1 2-inch strip.
- Wash strawberries, drain and de-stem.
- Crush strawberries.
- In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
- Simmer for 5 minutes, stirring often.
- Strain through a damp jelly bag or several layers of damp cheesecloth.
- In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
- Bring to a hard, rolling boil.
- Add the strawberry juice mixture and corn syrup to sugar syrup.
- Boil for 5 minutes, stirring often.
- Stir in lemon juice.
- Ladle hot syrup into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 206175 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars