Strawberry syrup is a super versatile thing to have on hand in your kitchen. There is such a huge a array of things that it can be used for.
It is also super easy to make. If you’re new to canning and it’s strawberry season, I would recommend giving this recipe a try. It’s pretty hard to mess it up.
If you are new to canning or need a bit of a refresher then have a read of my water bath canning tutorial before you get started.
Start off by giving all your strawberries a good wash and cutting the stems off them. You want to make sure that none of them are mouldy or have too many blemishes on them. When you can you really want your ingredients to be top quality and fresh.
Once your strawberries are ready to go you need to get your canning equipment ready. To do this:
Time to start making your syrup.
Begin by crushing your strawberries. You can do this by placing them in a large put and giving them a good mash with a potato masher.
Once your strawberries are crushed add the water and lemon peel into the saucepan and simmer this for around 5 minutes.
Get some cheesecloth and layer it over a few times and place it inside a strainer over a bowl. Pour your strawberry mixture into the cheesecloth and allow the strain. This will take around 30mins-1 hour. You can give the cheesecloth with the strawberry mixture a good squeeze to help the juice come out if you are impatient like me.
Be careful though, strawberry juice stains! Also be mindful of your bench tops. I have white bench tops at home and spilt strawberry juice all over it and didn’t wipe it up straight away… oh boy was that a bad mistake, the stuff stains like crazy. So please keep this in mind!
While your strawberry juice is straining combine your sugar and water in another large pot. Bring the temperature to 260F. If you’re not at sea level then adjust this for your altitude.
Once it reaches 260F add your strained strawberry juice and corn syrup. Boil for 4 minutes and then stir in the lemon juice.
Ladle your hot syrup into hot jars.
Leave 1/4 inch headspace.
Wipe rim, centre lid and apply band, adjusting to fingertip tight.
Place filled jar into canner and repeat until all jars are filled.
Process your jars for 10 minutes, adjusting for altitude. If you do not know how to adjust for altitude then give my altitude and canning tutorial a read before you start.
After 10 minutes, turn off heat and allow to sit for 5 minutes before removing the lid and taking the jars out. Place the jars on a tea towel on your bench and allow to stand for 24 hours before moving.
Check the seals and if any haven’t sealed then chuck them in the fridge and use them or re can with a fresh lid within 24 hours.
Wash, label and date your jars before storing them in a dark, cool location.
There are so many things that you can use your strawberry syrup for. Some of my favourites are:
Tip # 1
Prepare yourself for the possible mess. By this I mean please don’t wear white when you make this. It is inevitable that something will splatter on you and this strawberry sauce will be so difficult to get out of clothes.
Also be aware that it will stain your cheesecloth.
I make this in very small jars. Usually I use the 4oz (120ml) jar size and then do a couple of jars in the larger 8oz size. I find that if you make it in pint jars you just can’t get through it all.
Also remember that when you are following a canning recipe it is okay to use a jar sis that is smaller than indicated on the recipe but it is NOT safe to use a jar size that is bigger than that indicated on the recipe. If you are using a jar size smaller still process for the same time given for the larger jar size.
Home canned strawberry syrup. A must have kitchen staple!
Maximum Jar Size = Pint
Prepare canner, jars and lids.
Wash, stem and crush strawberries.
Combine strawberries, 1 1/2 cups water and lemon peel. Simmer for 5 minutes. Strain through a sieve lined with cheesecloth for approximately 1 hour. Discard of the solids left in the cheesecloth and set the strawberry juice in the bowl aside.
Combine sugar and 1 1/2 cups water in a separate pot. Bring mixture to 260F, stirring regularly.
Add the strawberry juice and corn syrup to the sugar mixture. Boil for 4 minutes, stirring constantly. Add the lemon juice.
Pour the hot syrup into hot jars. Leave 1/4 inch headspace. Process for 10 minutes.
Let stand with lid off for 5 minutes. Take jars out of canner and place on towel on kitchen bench. Allow to stand for 24 hours. Wash, label and store.
Source = Balls all New Book of Home Canning and Preserving.
If you would like to purchase this book then find it in my shop page.
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