Strawberry Syrup

 

Strawberry Syrup
(makes about six 8oz. jars, or three pint)
 
Ingredients:
                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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Comments

Hi,
My name is Linn, I am from Sweden and I like your blog a lot.
I have a small blog too, and I have written about fridge- and freezer organization, and I have borrowed a picture from you and have linked to your blog so you can get the credit you deserve.

I hope this is okey, if not, please let me know and I will of course delete it!

Here is a link:
http://linnidag.blogspot.se/2013/04/fixa-frysforvaringen.html

Thank you for a great blog!

Linn

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