Strawberry Syrup-Canning Recipe

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.

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

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   Simmer for 5 minutes, stirring often.

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

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

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   Bring to a hard, rolling boil.

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

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    Boil for 5 minutes, stirring often.

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    Stir in lemon juice.

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    Ladle hot syrup into sterile, hot jars.

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    Leave 1/4 inch head space.

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    Wipe rims and adjust caps.

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

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    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.

* Per serving · 4 servings · Values may vary.

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