Strawberry Syrup


Strawberry Syrup
(makes about six 8oz. jars, or three pint)
                10 c. strawberries, stemmed and crushed
                3 c. water, divided
                1 strip lemon peel
                2 ½ c. granulated sugar
                3 ½ c. corn syrup
                2 Tbs. lemon juice
1.       In a large stainless steel saucepan, combine strawberries, 1 ½ c. of the water and lemon peel. Bring to a gentle boil over medium heat and boil gently for 5 minutes.
2.       Transfer to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.
3.       Meanwhile, prepare canner, jars and lids.
4.       In a clean large stainless steel saucepan, combine sugar and remaining 1½ cups water. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230 F, adjusting for altitude. Add strawberry juice and corn syrup. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
5.       Ladle hot syrup into hot jars, leaving ¼ in. headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.



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