Follow step-by-step, photo illustrated instructions for making Strawberry Syrup. We’ll also show you how to can it using a water bath canning process that’s simple, easy and fun. Saving Summer In A Jar is a great way to enjoy the great taste of Strawberries throughout the year. Use this syrup on pancakes, pound cake, or your favorite Ice Cream. You’re going to love it.
- 6 – 7 cups fresh Strawberries
- 7 cups Granulated Sugar
- 2 Tablespoons Lemon Juice
- Gently rinse the berries under cold running water.
- Remove the caps and stems.
- Place the berries in a large mixing bowl and mash them well.
- Add the lemon juice, stir well.
- Place mashed berries in a medium sauce pot, over medium-high heat, and bring to a boil.
- REDUCE heat and let simmer until soft, about 5-10 minutes, stirring constantly.
- Place colander over a sauce pot. Drape with clean white cotton cloth.
- Pour the strawberries in the strainer, let drain until cool.
- Squeeze as much juice as possible from the berries. Set aside for now.
- Wash jars and bands in hot soapy water, rinse well.
- Place jars in boiling water, let boil for 15 minutes to sterilize.
- Place smaller sauce pot, half filled with water, over lowest heat setting on stove top.
- Add the bands and NEW lids to the water, let stay until ready to seal jars.
- Prepare your canning station, have everything needed on hand and ready.
- Measure the amount of berry juice produced. You should have 4½ to 5 cups of liquid.
- Place juice in large sauce pot.
- Adjust the sugar to juice ratio as desired for your own personal tastes.
- Add sugar, stir mixture constantly to prevent burning and sticking.
- Bring mixture to a boil, let simmer at this point for ONE minute.
- Remove jars from hot water, set on towel.
- Using a ladle and funnel, fill jars, leaving ¼ inch head space.
- Using a damp cloth, wipe the tops and threads of the jar, cleaning well.
- Lift one lid from water and center on top of jar.
- Lift one band from water, place on jar, tighten only finger tight.
- Repeat this process until all jars are filled.
- Place sealed jars in canning rack of water bath canner.
- Lower the filled rack into the water.
- Water must cover the jar tops by about 1-2 inches at all times.
- Bring back to a boil, cover the canning pot.
- Start timing the canning process.
- Process the jars based on the proper altitude time for your area.
- When processed, raise the rack and let rest on rim of canner for five minutes.
- Carefully lift the jars, place on a folded towel in a draft free area, undisturbed for 24 hours.
- Resist the urge to press the tops of the jars for a full 24 hours.
- Enjoy the “ping” sound as your jars seal.
- If the button on the lid remains down, jars are properly sealed.
- Any jars that did not seal may be refrigerated and used first.
- Store jars in a cool dark area for up to one year.
Keywords: Strawberry Syrup Recipe, made from scratch, canning, home food preservation, southern recipes, strawberry, strawberries